112 gr dark chocolate (Madirofolo, Barry)
45 gr coconut oil
45 gr sunflower oil
100 gr brown sugar
25 gr cocoa powder (Extra Brutte, Barry)
30 gr ground almonds
2 gr baking powder
3,5 gr salt
4 gr Lyo coffee powder
4 gr Pwp
110 gr mineral water
1. Melt the chocolate at 45ºC and mix with the oils, sugar, and dry ingredients of the recipe (cocoa, almond, baking powder, salt, and coffee).
2. Preheat the oven to 180ºC (360ºF).
3. Blend Pwp together with the water to hydrate it, and whip at medium-high speed in an electric assembler with rods for 10-15 minutes.
4. Once assembled, pour over the chocolate base and mix to integrate.
5. Pour into a lined mold and cook in the preheated oven for 20-30 minutes (depending on the size of the mold).
