Grand Crème Studio gives us its recipe for an ultra-soft, strong cocoa brownie with a chestnut note…

Ingredients :

-325g of Grand Cru Carrés Sauvages dark chocolate

-175g of unsalted butter

-200g coconut blossom sugar

-3 eggs + 3 yolks

-75g of wheat flour + 55g of chestnut flour

-30g ground almonds

-20g of PURE Wild Squares raw cocoa powder

-1 teaspoon of vanilla extract (also delicious with a pinch of tonka bean as an alternative)

-50g nuts 

-2 nice pinches of sea salt

Beat the eggs and sugar vigorously until the mixture turns white. Melt the chocolate and butter in a bain-marie, add the vanilla and incorporate into the previous mixture.

In a separate bowl, mix all the remaining dry ingredients: flour, almond powder, cocoa powder and sea salt. Pour the chocolate mixture into the salad bowl, mix, add the vanilla and lightly crushed walnuts.

Preheat your oven to 180°C. Pour your preparation into a previously buttered mold. Bake for 35 minutes (the heart should be barely cooked). Let cool before unmolding and enjoy!