Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 4 oz (115g) bittersweet chocolate (70% cacao), chopped
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (25g) Dutch-processed cocoa powder

Instructions:

  1. Combine the butter and chopped bittersweet chocolate in a heat-proof bowl. Melt them together using a double boiler or in short 20-second bursts in the microwave. Stir until the mixture is completely smooth, glossy, and mahogany-colored. Let it cool slightly.
  2. In a large bowl, whisk the eggs and sugar vigorously for 3–5 minutes until the mixture becomes pale, thick, and nearly double in volume.
  3. Stir the vanilla extract and salt into the egg mixture. Gently fold in the melted chocolate mixture until just combined.
  4. Sift the flour and cocoa powder directly over the wet ingredients. Using a spatula, fold them in gently until no streaks of flour remain.