170 g of black chocolate to melt
113 g of butter
3 large eggs
250 g of sugar
85 g of Gallo gluten-free flour
| 5 g of gluten-free baking powder
Melt the 170 g of dark chocolate and butter on a low heat or in the microwave on low.
In a bowl beat the 3 large eggs and the sugar. Always use an electric mixer.
Pour the chocolate and butter mixture into the eggs and sugar and mix until fully combined.
Slowly add the 85 g of Gallo Gluten-free mix and the gluten-free baking powder to the batter, do not overmix.
If you wish, add chopped walnuts to the mix.
Bake at 175ºC for 25-35 minutes, depending on whether you would like a more coulant-like or cakey texture.