°115g 52% pastry chocolate or 60g unsweetened cocoa powder
°220g cane sugar
°95g of butter
Start by preheating the oven to 170°C (convection heat, 2nd rack). Melt the butter with the chocolate broken into pieces in a bain-marie, smooth and leave to cool. Or with the cocoa powder, melt the butter in the microwave for a few seconds (per 30 seconds) then add the cocoa powder.
In a salad bowl or in a pastry robot with the whisk, beat the eggs with the sugar for 2 minutes until white. Add the chocolate mixture to the melted butter then add the sourdough (homemade recipe linked in the ingredients).
Butter a rectangular mold and pour the batter into it. Bake for about 20 minutes for a semi-baked brownie and 5 more minutes if you want it for a firmer cake texture. Serving warm with a scoop vanilla ice cream!