Serves 12 to 15
Time: 1 hour, 45 minutes
- 2⅓ cups semi-sweet chocolate chips (55% cacao)
- 1 cup unsalted butter
- 1¼ cups bittersweet dark chocolate (70% cacao)
- 5½ tablespoons nut butter (hazelnut or peanut)
- ½ cup all-purpose flour
- ⅓ cup rye flour
- 1 teaspoon baking powder
- 1¼ teaspoons salt
- 5 large eggs
- 2⅛ cups granulated sugar
Preheat oven to 350°F. Line a 9-inch x 13-inch baking pan with parchment paper.
Set up a double boiler by placing a heatproof glass bowl over about 2 inches of simmering water in a saucepan. Add chocolate chips, unsalted butter, dark chocolate and nut butter, and melt them together, stirring often, 15 to 20 minutes. Check the temperature regularly, making sure mixture does not go above 112°F.
Sift together all-purpose flour, rye flour, baking powder and salt. Set aside.
Using a hand mixer, whip eggs and sugar together at high speed until they are fluffy and make stiff ribbons, about 15 minutes. Slowly add melted chocolate mixture to eggs and fold, gently stirring, to incorporate. Add the dry ingredients to the batter and gently stir to combine.
Pour batter into pan and bake for 50 minutes, until the centre is cooked and a toothpick comes out clean.