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Ingredients
120 g
White flour, wheat
1/2 tsp
Baking powder
1 tsp
Salt
45 g
Cocoa powder, 100% cocoa
1 tsp
Instant coffee (optional)
110 g
Butter
3 tbsp
Neutral oil (e.g., peanut)
260 g
Sugar
2
Eggs
100 g
Chocolate, chopped
Baking:
30 min at 180 °C Top/bottom heatOn the Plate:
1.5 hInstructions
- Preheat the oven to 180 degrees top/bottom heat.
- Grease a rectangular baking tin with butter and line with baking paper.
- Mix the butter, oil and about a third of the sugar in a pan. Heat over a medium heat and stir until the butter has completely melted.
- In a large bowl, mix the eggs with the remaining sugar.
- Add the butter mixture piece by piece.
- Add the dry ingredients and fold in carefully, do not overmix. Stop mixing when you can just see the last traces of dry mixture.
- Pour the batter into the baking tin and smooth out.
- Bake for approx. 30 minutes until the surface is shiny and slightly cracked.
- Leave to cool for at least 30 minutes.
Last modified: Jan 11, 2025, 03:33 PM