- butter - 10 Art. spoons
- sugar - 1 1/4 Cups
- unsweetened cocoa - 3/4 Cups
- salt - 1/4 teaspoons
- extract of vanilla - 1/2 teaspoonfuls
- eggs - 2 pieces
- flour - 1/2 cup
- pecans - 2/3 Cups
1. Place the baking tray in the lower third of the oven and heat it to 160 degrees. To lather a baking dish or a baking sheet of 20x20 cm with parchment paper or foil, leaving the canopy on two opposite sides. Mix the butter, sugar, cocoa and salt in a medium bowl. 2. Place a bowl over a large pot of boiling water. Stir occasionally, until the oil has melted, and the mixture will not become homogeneous and hot enough. Remove the bowl and set aside, lightly cool until the mixture is warm. 3. Add the vanilla extract and mix with a wooden spoon. Add the eggs one at a time, stirring after each addition. When the dough will look thick, add flour and mix with a wooden spoon or rubber spatula. 4. Add chopped walnuts if you use them. Pour the dough into the prepared form. 5. Bake for 20 to 25 minutes. Let cool on the counter. 6. Raise the edges of the parchment or foil and transfer the cakes to the cutting board. Cut into 16 or 25 squares.
Servings: 8