Ingredients:
- 150 g of butter
- 100 g of chocolate 60% coverage
- 3 eggs
- 100 g of sugar
- 80 g loose flour
- 12 g cocoa powder
- a pinch of salt
- 75 g chopped walnuts
Optional:
- 30 g of invert sugar
Preparation:
- Crush the chocolate at speed 4, 30 seconds.
- Place the butterfly accessory.
- Melt the butter and chocolate in the mixing jug at speed 4, 40 degrees, 5 minutes.
- Introduce the eggs at room temperature, along with the sugars and salt. Beat at speed 4, 40 degrees, 6 minutes.
- Sift the flour and cocoa. Incorporate into the dough at a speed of 2, 1 and a half minutes.
- Finally, add the chopped walnuts.
For individual portions in silicone molds:
- Bake 8-10 minutes in a preheated oven at 170 degrees.
For 20 cm round mold:
Grease with butter and line the base with parchment paper.
Do not put more than 2 cm of dough height.
Bake 14-15 minutes in a preheated oven at 170 degrees.
Tips…
- Inverted sugar helps retain a point of moisture in the center of the dough. If you don’t have it, substitute 50 g of sugar.
