Preparation time: 25 min
Baking time: 40 +20
360 grams | 1 ½ cups butter
400 grams | 1 ⅔ cups 53% chocolate chopped in small pieces
130 grams | ⅔ cup 70% chocolate chopped in small pieces
280 grams | 1 ⅓ cups soft brown sugar
7 large eggs (or 460 grams eggs if you have only medium size)
a dash of salt
cocoa powder for decoration
Preheat the oven to 170°C or 350°F
Butter and both chocolates are melted in a big enough pot – to hold all of the ingredients – over medium heat.
The brown sugar and 4 tbsp of water are dissolved in a separate pot and heated until the sugar dissolves completely and becomes a type of syrup! This is important as you do not want to bite on crunchy sugar with this recipe!
The syrup is then added to the melted chocolate and the butter mix, stir until all is combined and creamy take the pot from the stove and add one egg yolk at the time and stir well so the egg does not "lump" before combined to avoid clumps.
Let cool to room temperature.
Prepare a mold for tarts and use one sheet of paper for the bottom, the second sheet can be cut in stripes to line the sides ( paper holds best when you "glue" it to the sides with some soft butter)
Beat the egg whites and incorporate them in 3 steps under the chocolate mix
pour two thirds into the baking dish and bake for 40 min until the inserted wooden stick comes out clean, take it out, make sure all the raised edges are flattened with a spatula of some sort, let it cool and pour the rest of the chocolate mix over the baked part and bake another 20 min.
Let it cool completely and sprinkle the cocoa powder generously over the cake.
Serve with … ice cream
I made salted caramel ice cream and it was perfect but I can honestly say it is a bit sweet,
why don't you try vanilla ice cream or just some fresh berries will do as well.