Equipment
- small bowls
- small baking pan or oven safe ramekin
Ingredients
- 14 gram butter
- 28 gram chocolate good quality, chopped
- pinch espresso powder
- 18 gram beaten egg or egg substitute
- 10 gram sugar
- 12 gram brown sugar
- 1/8 teaspoon vanilla extract
- 10 gram flour
- 1 gram cocoa powder
- pinch salt
- 5 gram mini chocolate chips (optional)
Instructions
- Preheat your oven to 350° F. Butter a small (3 to 4 inch) square baking pan or similarly sized oven safe ramekin and set aside.
- Place the butter, chopped chocolate and espresso powder in a small microwave safe bowl. Heat in 20 second increments, stirring in between, until fully melted and smooth.
- In another small bowl, whisk together the egg, both sugars and vanilla extract until the sugars have dissolved and the mixture has lightened.
- Add the chocolate mixture to the egg mixture and stir to combine.
- Add the flour, cocoa powder and salt to the mixture and stir just until combined.
- If using the mini chocolate chips, gently fold them in.
- Scrape the batter into the prepared pan and smooth the top. Place in the pre-heated oven and bake for about 10 minutes. The top should have a glossy finish and the edges should be set.
- To serve warm, allow to cool slightly before gently removing from the pan. Otherwise, allow to cool fully before removing from the pan.
Notes
Please note the use of grams in nearly all of the measurements in this recipe, that was very intentional. When working with such small amounts, precision becomes very important so I do not recommend trying to convert this to volume measurements.
If you want to avoid the hassle of splitting an egg (or having a bit of left over beaten egg) you can triple this recipe and use a single large egg. This would bake well in an 8x4-inch or 9x5-inch loaf pan.