- unsalted butter - 5 items. spoons
- bitter chocolate - 180 grams
- sugar - 3/4 Cups
- large eggs - 2 pieces
- extract of vanilla - 1 teaspoon
- soluble espresso coffee - 1/2 teaspoons (if desired)
- salt - 1 / 4-1 / 2 Teaspoons
- flour - 1/3 cup
- walnuts - 1 cup
1. Preheat the oven to 160 degrees with the counter in the center. Weave a square shape with a size of 20 cm with foil, grease the foil with oil and put the mold on a baking sheet. Cut the butter into 5 pieces. Chop the chocolate. Set the bowl over the pot with boiling water. Put the butter in a bowl, top the chopped chocolate and mix, sometimes until the ingredients are melted. Remove the bowl from the pan. 2. Stir with sugar with a corolla. Beat with eggs, adding 1 egg at a time. Add vanilla extract, stir, then stir with coffee. Add salt and flour, stir until homogeneous. Add chopped walnuts and mix. Put the dough into the prepared mold and level the surface with a spatula. 3. Bake cakes from 30 to 33 minutes, until the knife inserted into the center will not leave clean. Remove the mold from the oven and cool to room temperature. Then take it from the mold to the chopping daughter and cut into 16 squares measuring 5 cm. Serve cakes at room temperature or a little chilled. Cakes are best served within 2 days after baking. Also you can seal them tightly and freeze for up to 2 months.
Servings: 16