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Never underestimate the power of chocolate !



Thank you, sweet dark chocolate, gooey moist in the center, for lifting our spirits during a particularly low week on lockdown here in France. Here with a dollop of amarena gelato.

Here's my foolproof brownie recipe :
250 g semi-sweet chocolate 
150 g butter
4 eggs, separated 150 g sugar 2 drops of bitter almond extract (or vanilla extract) 2 heaping tablespoons of flour Sea salt
Melt the butter with the chocolate. Separate eggs, beat egg whites until you have stiff peaks about 3 minutes, add the sugar, beat another 2 minutes. Let the melted chocolate cool for 5 min, then and the egg yolks and other dry ingredients. Gently fold egg whites into cream mixture. Pour into a in a pre-buttered dish and bake in the oven for 12-15 minutes, 175* C (350* F), depending on your cooking preference (firm - gooey).
And now in French :
1-1/2 tablette de chocolat dessert (250 g)
150 g de beurre
4 œufs, séparés
150 g de sucre
2 gouttes d’extrait d’amande amer (ou extrait de café)
2 cuillères à soupe de farine
Sel de guérande

Faire fondre le beurre avec le chocolat. Monter les blancs d’œufs, rajouter le sucre. Laisser refroidir le chocolat fondu environ 5 min, puis rajouter les jaunes d’œufs et et l’autres ingrédients. Mélanger délicatement avec les blancs d’œufs en neige. Verser dans un plat buerré et mettre au four 12-15 minutes, 175* C, selon votre préférence de cuisson (ferme - fondant).

Bonne dégustation !

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