° 1 cup (200 g) granulated sugar, also beaten ° 9 (252 g) eggs (about 5 eggs), at room temperature
° 2 teaspoon pure vanilla extract
° 1/4 cup (2 oz.) ground coffee (or milk – but definitely consider coffee!), room temperature
+ For the chocolate: ° 4 ounces dark chocolate
° 1/4 cup (2 fluid ounces) heavy whipping cream
° 1 t vanilla extract
*Method
Preheat oven to 325 degrees F. Grease or line a 9-inch pan with parchment paper and set aside.
Place chopped chocolate in a safe bowl over low heat and melt in the microwave at 60% for 30 seconds until liquid and smooth (or more than two bursts of steam).
Set the bowl aside to cool briefly. In a medium bowl, whisk together the flour, condensed milk, cornstarch, and cocoa powder, then add the salt and whisk to combine. Set the bowl aside.
In a mixing bowl fitted with the paddle attachment (or a large bowl fitted with a hand mixer), add the clarified butter and sugar until the blender mixture forms a paste when the paddle is lifted (3 minutes).
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