- room temperature butter for pan,
- 27 g unsweetened cocoa powder, plus some more for pan,
- 120 ml + 1 tsp coconut oil (I'll probably substitute this for some other oil because it is quite expensive),
- 225 g + 50 g bittersweet chocolate,
- 170 g sugar,
- 4 large eggs,
- 1 tsp vanilla extract,
- 1/2 tsp coarse salt,
- 1/2 cup ground roasted walnuts + 2 tbsp finelly chopped walnuts for serving.
Algorithm:
- Preheat the oven to 180°C and butter a 18.5 cm round springform pan, dust with cocoa.
- Melt the 120 ml coconut oil and 225 g chocolate in a double boiler, stirring, until smooth.
- Remove from heat; whisk in one by one sugar, eggs (1 at a time), cocoa, vanilla, and salt. Fold in ground walnuts.
- Spread batter in pan.
- Bake until set, about 35 minutes. Let cool. Run a knife around edge to loosen and remove from pan.
- Melt the remaining 1 tsp coconut oil and 50 g chocolate in a double boiler, stirring, until smooth, and spread on cake. Sprinkle chopped walnuts in center.
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