Ingredients
9 total- 225 g of dark chocolate(55% or 70% as you prefer), broken into pieces
- 30 g of unsalted butter
- 2 eggs
- 110 g of dark muscovado sugar
- 1 tsp of vanilla extract
- 50 g of rye flour
- 0.5 tsp of baking powder
- 50 g of hazelnuts, toasted and roughly chopped (save a few to press on top)
- 1 sprinkle of sea salt flakes
Method
6 stepsStep 1
Melt together the chocolate and butter in a bowl balanced over a saucepan of simmering water (make sure the water doesn’t touch the bowl), remove and allow to cool a little.
Step 2
Whisk the eggs until slightly thickened, gradually add the sugar and whisk for a good 3 mins until light and fluffy.
Step 3
Add the vanilla extract and pour in the chocolate mixture bit by bit, whisking between additions.
Step 4
Whisk in the flour and baking powder until combined. Then fold in the nuts, saving a few to press on top later, if you like.
Step 5
Refrigerate the mix for 30 mins to firm up.
Step 6
Meanwhile, preheat oven to 180°C/160°C fan/gas 4 and line two trays with greaseproof paper. When firmed, use a teaspoon to scoop neat little dollops onto the trays, about 12 on each. Sprinkle with sea salt and extra hazelnuts, and bake for 8-10 mins until puffed and beginning to crack. Cool on a wire rack. They’re great with a cup of tea.