Moist brownies without any flour or butter!
Slightly less than ½ cup coconut oil or canola oil
¾ cup sugar
4 tablespoons good-quality cocoa powder
2 tablespoons cornstarch
1 teaspoon good-quality vanilla extract
Preheat the oven to 335°F.
Melt the chocolate with the coconut oil, in a double boiler or in the microwave (in 30-second intervals). Stir until a smooth, glossy sauce is formed.
Add the sugar and stir.
Add the eggs one at a time and stir until incorporated into the chocolate.
Add the cocoa powder and cornstarch. Stir gently until the mixture is almost uniform.
Add the vanilla and combine.
Transfer the batter to a pan lined with parchment paper and bake for exactly 25 minutes. The cake should be firm on the sides and slightly soft in the center. Let cool.
4½-5 oz. of dark chocolate
⅓ cup heavy cream or pareve cream
3 tablespoons coffee liqueur
Melt the chocolate, add the cream and mix until a glossy and smooth ganache is formed. If the ganache hardens, you can put it in the microwave for 40 seconds and so it becomes liquid.
Add the liqueur and mix well.
When the cake reaches room temperature, pour the hot ganache over it. Refrigerate for about an hour or until the ganache solidifies and cools completely, and cut into individual portions.