My Test Kitchen

Instructions

Adapted from Tartine recipe book

Preheat oven to 180c (350f). Spray cake tin and line with baking paper.

In small saucepan, melt the butter over low heat. Remove and add the chocolate to melt. Stir occasionally with a rubber spatula. You may be required to place it back on a very low heat to complete the melting process. Otherwise put both butter and chocolate in a double boiler and melt.

Sift the flour into a small mixing bowl. Set aside.

In  mixing bowl add eggs, sugar, vanilla, and salt. Using a stand mixer fitted with whisk attachment, beat on high speed until the mixture thickens and becomes pale in colour and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface (about 4 min).

With a rubber spatula, fold the cooled chocolate into the egg mixture. Add flour and fold in quickly but gently until just incorporated.

Pour the batter into the prepared dish and smooth top with spatula. If you’re using nuts, evenly distribute across the batter. Bake until the top looks slightly cracked and feels soft to the touch. About 25 min.

Let cool completely on a wire rack.