Ingredients
- 200g dark chocolat, cut in pieces (I use Cailler Crémant)
- 80g sugar (I use brown sugar or a partially refined sugar)
- 50g maple sugar
- 180g butter, cut in pieces
- 50g flour
- 1 pinch of salt
- 3 eggs
Method
- Preheat the oven to 190°C. Add a round parchment paper at the bottom 20Ø cm mould.
- Melt the chocolate and the butter.
- In a medium size bowl, add the two sugars to the butter and chocolate. Mix for 2 minutes at low intensity.
- Add the flour, the eggs and the salt and mix for another 15 sec at medium intensity.
- Pour the mixture in the mould. Cook for between 20 and 30 minutes.