In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
That’s what it was called on the website where I found it, foto e fornelli. I love this blog, even if I have to use Google Translate to read it.
So first I translated this recipe from Italian, then I adapted measurements from grams to cups and teaspoons using my scale. Now that I have a scale, I’d probably just use grams to bake this, but I wanted to convert it in case any of you wanted to try it. Below is the actual recipe I used, which is a bit different from the original.
The cake is super moist and dense in the middle – maybe somewhere between a cake brownie and a gooey brownie – and crisp on the top. The layers of salt are insanely good – I used Cyprus flake salt, but you can use your favorite large-flake salt here (the original recipe calls for fleur de sel). Justin thought it would be perfect with a scoop of ice cream; I thought it was perfect as is.
(Have I mentioned that Roux loves sweets?)
Preheat oven to 325F. Spray a 9×9-inch baking pan with cooking spray, and line with parchment paper. Coat the paper layer with cooking spray as well.
Melt the chocolate and butter together in a double boiler, in the microwave, or very carefully on the stove. Mix well – the mixture should be smooth. Let cool a bit.
In a large bowl, beat the eggs and sugar with an electric mixer for 3 to 4 minutes, until pale yellow. Add a small amount of the chocolate mixture and beat well. Slowly add the remaining chocolate mixture while beating.
Sift the flour and baking powder slowly into the mixture and beat until completely smooth.
Pour half of the batter into the prepared pan; sprinkle with half of the salt. Top with the remaining batter and sprinkle the remaining salt over the top.
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Makes 9 – 12 servings (depending on how much you like chocolate).
Adapted and translated from foto e fornelli.♥