- 6 tbsp (85 g) unsalted butter
- 8 oz (230 g) 60-70% bittersweet chocolate, chopped (about 1 1/2 cups)
- 1/2 cup (50 g) chestnut flour (you can also use almond flour)
- 2 tbsp (15 g) tapioca flour
- 3 large eggs, at room temperature
- 3/4 cup (150 g) sugar
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
- handful of raspberries
- 1/4 cup pomegranate seeds
- Adjust your wire racks to fit the center of the oven and preheat to 350 F (175 C). Line an 8-inch (20 cm) square pan with parchment paper for easy removal.
- In a small saucepan, melt the butter and chocolate together over very low heat. Stir often to prevent burning. Once melted, remove from the heat and keep warm.
- Sift the chestnut and tapicoa flour into a small bowl. You might be tempted to skip this step but chestnut flour can get clumpy! It takes 2 seconds.
- In the bowl of a stand mixer, add the eggs, sugar and salt. Whip on medium-high speed, with the paddle attachment, until light and fluffy, about 5 minutes. You’ll know it’s ready when the mixture turns pale yellow in color. Reduce the speed to low, and add the vanilla and warm chocolate.
- Add the flours and mix briefly to combine. Remove the bowl from the base and give it one final stir with a rubber spatula, making sure none of the flour has settled at the bottom.
- Pour the batter into your prepared pan and smooth out the top.
- Bake for about 24-30 minutes or until a tooth pick comes out with moist crumbs attached.
- Cool completely before cutting into squares (dip your knife in hot water in between slices for clean cuts). Top with raspberries and pomegranate seeds before serving.