Ingredients:
- 150 g butter
- 100 g of 60% chocolate couverture
- 3 eggs
- 100 g sugar
- 80 g of flour
- 12 g cocoa powder
- Pinch of salt
- 75 g chopped walnuts
Optional:
- 30 g invert sugar
Preparation:
- Crush the chocolate on speed 4, 30 seconds.
- Place the butterfly accessory.
- Melt the butter and chocolate: select “sauce”, speed 2, 60 degrees, 4 minutes.
- Add the eggs at room temperature, together with the sugars and salt.
- Beat on speed 4, 40 degrees, 6 minutes.
- Sieve the flour and cocoa. Incorporate them into the batter on speed 2, 1 minute and a half.
- Finally, add the chopped walnuts.
For individual portion silicone moulds:
- Bake 8-10 minutes in a preheated oven at 170 degrees Celsius.
For 20 cm round cake tin:
- Grease with butter and line the base with greaseproof paper.
- Do not put more than 2 cm of dough in the tin.
- Bake for 14-15 minutes in a preheated oven at 170 degrees Celsius.
Tips…
- Invert sugar helps to keep a point of moisture in the centre of the dough. If you don’t have it, replace it with 50 g of sugar.
