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  • 200g of dark chocolate, coarsely cut
  • 200g of self-rising flour
  • 3 tablespoons of cocoa powder
  • 150g of coconut sugar
  • 225ml of soy milk
  • 75ml of vegetable or olive oil, plus additional for greasing


  1. Start by preheating your oven to 200C (or 180C for fan ovens). Prepare a 20cm square baking tin with a removable bottom by greasing it with oil and lining it with parchment paper. Take half of the dark chocolate and melt it either using a microwave in short intervals or over a pan of gently boiling water in a heat-resistant bowl. Allow it to cool for a bit.
  2. In a separate bowl, combine the self-rising flour, cocoa powder, coconut sugar, and a small amount of salt. Add the cooled melted chocolate, soy milk, and oil to the dry ingredients, stirring until it forms a uniform batter.
  3. Pour the batter into your prepared tin, smoothing it out with the back of a spoon. Scatter the remaining chopped dark chocolate on top and sprinkle a bit of sea salt. Bake the mixture for about 20-25 minutes, until the edges are firm but the center still has a slight jiggle.
  4. Once baked, dust with some flaky sea salt and allow it to cool completely in the tin. After it has cooled, remove it carefully and cut it into 12 equal pieces.

Note: original recipe by


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