250g of dark chocolate
1 1/4 cups of butter, softened
7 large eggs
3 1/2 cups of all-purpose flour
1 teaspoon of salt
1/4 cup of strong brewed coffee
2 tablespoons of wheat flour
1 cup of chopped nuts (walnuts or hazelnuts work well)
Accessory
A baking sheet lined with parchment paper, 35x23cm
250g of dark chocolate
1 1/4 cups of butter, softened
7 large eggs
3 1/2 cups of all-purpose flour
1 teaspoon of salt
1/4 cup of strong brewed coffee
2 tablespoons of wheat flour
1 cup of chopped nuts (walnuts or hazelnuts work well)
Accessory
A baking sheet lined with parchment paper, 35x23cm
Preheat the oven to medium temperature
Melt the chocolate and butter in a double boiler, stirring occasionally until smooth. Reserve
In a medium bowl, whisk together eggs, sugar, and salt until well combined
Add the melted chocolate mixture and coffee, whisking until smooth
Sift the wheat flour over this mixture and fold until just combined
Sprinkle half of the chopped nuts on the parchment-lined baking sheet
Pour in the batter and top with remaining nuts
Bake for 45 minutes or until edges are set and center is slightly jiggly
