200 g dark chocolate
200 g butter
2 Tbsp strong black coffee
100 g dark muscovado sugar
4 eggs, yolks and whites separated
35 g flour
1/4 tsp salt
Melt dark chocolate, butter and coffee in a double boiler. When melted, mix in 50 g muscovado.
Beat egg yolks with the remaining muscovado until pale. Stir in melted chocolate mix. Sift over flour and salt and fold in.
Beat the egg whites stiff and carefully stir in. Line 20×20 cm baking pan with baking paper and pour the batter in. Bake in a preheated oven on 180°C for about 40 minutes or until a toothpick inserted comes out clean.
30 g toasted hazelnuts, chopped
35 g muscovado
1 Tbsp heavy cream
60 g dark chocolate
60 g butter
Melt muscovado and heavy cream in a double boiler. Add chocolate and butter and stir until it’s melted and smooth. Let cool a bit and pour over the baked brownie. Toss hazelnuts over.