Chocolate sheet cake made with German rye flour, dark German chocolate and cocoa powder
Servings 4 people
Ingredients
- 7 tbsp salted butter
- 1 tbsp olive oil
- 5 oz. bittersweet chocolate 70% cocoa content
- 1/2 cup dark brown sugar
- 2 eggs large
- 1/2 tbsp vanilla extract pure
- 1/4 cup cocoa powder 100% Criollo, unsweetened,
- 1/2 cup rye flour Type 1150
- 1/4 tsp salt fine grain
- 1/8 tsp. baking powder
- 1 pinch sea salt flaky for topping
Instructions
- Preheat oven to 350°F. Line a 9 in baking sheet with parchment, leaving overhang on sides
- Chop chocolate and melt in double boiler over low heat, together with butter, stirring frequently to blend until smooth
- Whisk eggs, olive oil and sugar for 2-3 minutes, then add the molten chocolate/butter and whisk until smooth
- Sift together all dry ingredients and fold them into the chocolate batter
- Pour batter into pan. Sprinkle with sea salt (or walnuts, if desired). Bake for 25 minutes. Cool for 1 hour before cutting
