Butter the baking tin and layer it with a baking sheet.
- 200 g bittersweet chocolate
- 1 tbsp instant espresso powder
- 280 g butter
- 30 g unsweetened cocoa powder
Melt the butter in a saucepan and add the chopped dark chocolate, 30g of the cocoa powder and the espresso powder. Let all the ingredients dissolve while stirring.
- 400 g sugar
- 115 g dark brown sugar
- 2 tsp vanilla extract
- 6 eggs
- 2 tsp salt
- hand mixer with beaters
- bowl (large)
Mix the sugars, the vanilla extract and the salt in a large bowl. Add the eggs using an electric mixer one after another. Mix it for full 10min until the texture becomes airy and the color turns white.
Pour in the chocolate mixture while mixing with the electric mixer.
Sieve in the flour and the remaining cocoa powder and use a spatula to gently fold it in.
- baking tin
- wooden skewer
Pour the batter into the baking tin and bake it for 20min at 180 degrees. Take it out and drop it onto the kitchen counter for a few times that it deflates a little. Bake it for another 20min that a wooden skewer inserted would come out fudgy. Remove it from the oven and let it cool.