100 g of dark chocolate, chopped
1/2 cup unsalted butter, cut into small pieces (100 g)
2 large eggs
1 1/4 cups all-purpose flour (225 g)
1 tablespoon vanilla extract
3 tablespoons instant espresso powder
2 tablespoons coffee liqueur
3/4 cup all-purpose flour (90 g)
1/2 teaspoon active dry yeast
1/4 teaspoon salt
25 grams of toasted coffee grounds (optional)
100 g of dark chocolate, chopped
1/2 cup unsalted butter, cut into small pieces (100 g)
2 large eggs
1 1/4 cups all-purpose flour (225 g)
1 tablespoon vanilla extract
3 tablespoons instant espresso powder
2 tablespoons coffee liqueur
3/4 cup all-purpose flour (90 g)
1/2 teaspoon active dry yeast
1/4 teaspoon salt
25 grams of toasted coffee grounds (optional)
Preheat the oven to 350°F (moderate heat)
Grease a 21 cm square baking dish or a non-stick pan with butter and dust with all-purpose flour
Set aside
In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth
Let it cool
In a large bowl, beat the eggs, sugar, vanilla extract, espresso powder, and coffee liqueur until well combined and pale in color
Add the melted chocolate mixture and mix until well combined
In another bowl, whisk together the flour, yeast, and salt
Add to the chocolate mixture and mix until just combined
Pour the batter into the prepared baking dish and, if desired, arrange the toasted coffee grounds in a 5x5 grid pattern
Bake for 20 minutes or until a toothpick inserted comes out clean
Let it cool in the pan and then cut into squares
173 calories per piece
