Serves 1
Directions
- 1Preheat oven to 175°C. Grease and line 20 cm baking tin.
- 2Melt butter and chocolate together using a bain-marie, ensuring the bottom of the bowl does not touch the water.
- 3Remove from heat, stir in sugar and salt until dissolved using a wooden spatula instead of a whisk to avoid incorporating air.
- 4Ensure the mixture is warm, not hot. Add eggs one at a time, whisking between each addition until the batter is completely homogenous and glossy.
- 5Sift flour and cacao powder into the batter. Fold gently with a spatula until just combined, taking care not to overwork it.
- 6Pour into a baking tin, tap firmly to remove air bubbles, and finish with extra flaky sea salt. Bake for 22 minutes until the top is set and a skewer comes out slightly moist.
Ingredients
- 220 g dark chocolate, finely chopped
- 200 g unsalted a2 butter
- 3 whole large egg, room temperature
- 170 g coconut blossom sugar
- 40 g raw cacao powder
- 80 g spelt flour
- 8 g flaky sea salt
- to taste g flaky sea salt (optional)
Equipment
baking tinbain-mariewooden spatulawhisksifter
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