Damn these are fine,
They’ll blow your mind,
Gooey to touch,
Just don’t eat too much.
Gluten-Free
Makes 12
Ingredients:
225g, unsalted butter cut into cubes (100g of this is for the brown butter)
4 medium eggs
350g caster sugar
200g dark chocolate, cute into pieces
180g ground almonds
1 tbsp spelt/ rice / plain flour
80g coco powder
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt
Set a medium saucepan to a medium to high heat and add 100g of butter to melt. Stir every so often. Melt and simmer until you start to smell a hazelnut aroma and it will begin to go golden in colour. At this point quickly take off the heat and pour into a bowl to cool. This will take about 4-5mins.
Prep a bains Marie (pan of simmering water with a heatproof bowl on top) and add the rest of the butter and chopped chocolate to the bowl to melt together. When melted, remove from the heat and pour in the brown butter and combine.
In a bowl, mix together the ground almonds, coco, baking powder and salt.
Use an electric whisk to beat the eggs and sugar together until light and fluffy. This will take about 5 mins and it’s ready when the whisk leaves a trail in the mix. Fold this in with the melted chocolate. Followed by the dry mix.
Pour into a 10” x 8” baking tray lined with baking paper and into a preheated 170 C degree oven.
Bake for 15-20 mins or until a skin has formed on top and leave to cool on a wire rack completely before slicing. Stored sealed in Tupperware for up to a week, it obvs won’t last this long!