150 g dark chocolate
1, 5 dl cream
salt flakes to sprinkle brownie
150g unsalted butter
2, 75 dl granulated sugar
1, 5 dl of cocoa
0, 5 tsp salt
1 tsp vanilla sugar
1 dl flour
Chop the chocolate and place in a bowl.
Heat the cream to a boil and pour it over the chocolate and let stand a few minutes until the chocolate has melted. Mix into a smooth and fine truffle.
Cover with plastic wrap and leave at room temperature.
Preheat the oven to 160 ̊ C.
Grease edges of a baking pan, 20 x 20 cm, with butter and line the base with baking paper.
Melt the butter over low heat in a saucepan. Add sugar, cocoa, salt and vanilla sugar and mix. (It may look a little grainy now, but the flour will get the batter to go together and become smooth and fine.) Whisk gently down 1 egg at a time, or use a spatula to mix until each egg has been incorporated. Add finally the flour and mix to a smooth batter.
Spread batter evenly in pan and bake in the oven for 20-22 minutes. Let cool.
Remove the cake from the pan and remove the baking paper, or leave it in the pan to serve from the pan. Either way: Spread the truffle on top. Garnish with salt flakes. If the truffle is too loose for spreading it nicely, leave it for a while in the fridge to harden slightly.
Then leave the cake in the fridge to solidify truffle properly, 40-50 minutes.
Serve at room temperature.