- 30 grams all purpose flour
- 1/ 4 teaspoon baking powder
- 1/ 4 teaspoon salt
- 50 grams unsalted butter
- 200 grams dark chocolate, chopped
- 2 large eggs
- 100 grams caster sugar
- 50 grams light brown sugar
- Flaked sea salt, for sprinkling
Preheat oven to 350ºF. Line 2 large baking trays with parchment paper. Sift together flour, baking powder and salt and set aside.
Place the butter and chocolate in a small heat-proof bowl set over a pan of simmering water and stir until melted and smooth. Remove from heat and set aside to cool.
In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs and sugars on medium speed until doubled in volume. Stop the mixer and use a spatula to fold in the melted chocolate. Gently stir in the dry ingredients until well incorporated and allow to stand for 15 minutes at room temperature (if the temperature in your kitchen is high use the refrigerator to chill).
Using a small ice-cream scoop, scoop the dough onto prepared baking trays making sure to space them evenly, leaving enough room for spreading. Sprinkle with flaky salt and bake for 9-10 minutes, until puffed and cracked. Allow to cool completely on a cooling rack.