1. Preheat overn to 325 F

2. Grease and line a 9x9 cake tin with baking parchment

3. Break dark chocolate into pieces and place in a heatproof bowl.

4. Add butter

5. Stand bowl over a pan of simmering water.

6. Allow to melt; then remove from heat.

7. Stir in sugar.

8. Set aside to cool for 10 minutes.

9. Gradually whisk eggs into chocolate to make a thick, glossy mixture.

10. Add baking powder and chocolate chunks, and carefully fold in until well combined.

11. Transfer to tin and smooth over top.

12. Bake in overn for about 50-60 minutes, until firm and a skewer inserted into the center comes out clean.

13. Arrange peppermint wafers to cover the top.

14. Return to oven for 2-3 minutes until peppermint wafers are just melted.

15. Allow to cool completely in the tin.

16. Remove, wrap, and store for 24 hours.