4 eggs – 150g of caster sugar – 40g of cacao powder – 11g of baking powder – 150g of butter (melted) – 3g of Guérande salt (or Guernsey!) - 160g of flour – 160g of dark chocolate (7minimum 70%).
Pre-heat your oven to 180°.
Grate the chocolate and combine with the salt.
Add to this preparation the flour, baking powder, sugar, eggs and cocoa powder.
Butter and line a round tin.
Pour the mixture in.
Cook for 30 minutes.
Inspiration : Pierre Hermé