Ground roasted chicory root deepens chocolate the same way espresso does, without keeping you awake at night.
- 200 g dark chocolate, 150 g butter
- 3 eggs, 200 g brown sugar
- 80 g flour, 30 g cocoa, 2 tbsp finely ground roasted chicory root
- A pinch of flaky salt
Melt the chocolate with the butter. Whisk eggs and sugar until pale and thick, fold in the chocolate, then the dry ingredients. Bake in a lined 20 cm tin at 180 °C for 22 minutes — the middle should still wobble. Cool completely before cutting.