In a saucepan, melt the butter, then when liquid add the chopped cocoa,
castor and brown sugars, brandy and hot h2o. Mix well with a whisk until
the mixture is tranquil.

Mix the flour and cocoa and add to the chocolate mixture with the eggs and
vanilla. Beat just until combined.

Pour into a lubricated 24cm. springform tin or a similar sized square tin
(well lubricated) and bake in a preheated oven at 150c. for 50 transactions. Allow
to cool in the tin for 15 minutes then cut.

To dish, dust with icing sugar and serve warm with cream or ice pick.