|Dark chocolate||250 g|
|Superfine (“type 00”) flour||200 g|
|Coconut flour||120 g|
Melt the chocolate and butter in a bain-marie and leave to cool. Once the chocolate is cold, mix all the other ingredients together into it and pour the mixture into a large, rectangular baking tin lined with baking paper. Bake in the oven at 180°C for 30 minutes. Once cooled, cut into squares.
Author: Franco Fontana