- a pack of unsalted butter - 1 piece (cut into large pieces)
- bitter chocolate - 180 grams (sliced)
- sugar - 1 1/2 cups
- eggs - 3 pieces
- cocoa - 1/4 Glass
- salt - 1/2 teaspoonfuls
- flour - 1/2 cup
Preheat the oven to 170 degrees. To lined a square baking dish with parchment paper, leaving a small canopy from all sides. Melt butter and chocolate in a heat-resistant bowl, setting it over a saucepan of boiling water, stirring until smooth. Remove from heat and add sugar. Add eggs one at a time, cocoa and salt. Add the flour and mix well. Pour the dough into a mold. Bake for 35 to 40 minutes. Allow to cool slightly in the form, about 15 minutes. Extract the cakes from the mold, remove the parchment and allow to cool completely on the grate. Cut into 9 squares. Cakes can be stored at room temperature for 3 days.
Servings: 9