First of all, check if you have all the necessary ingredients for this recipe
200 g dark chocolate (70%) chopped
100 g coconut oil
50 g unsalted butter
4 large eggs
200 g coconut sugar
100 ml extra virgin olive oil
100 g Medjool dates pitted, finely chopped
1 tablespoon vanilla extract
200 g wholegrain sourdough starter
60 g good-quality dark cocoa powder
180 g plain flour sifted
1 tablespoon freshly grated nutmeg
Coconut Icing
280 g dark chocolate (70%) chopped
1 cup coconut cream
Instructions
1. Grease a 20cm round cake pan and line the base and side with baking paper.
2. Place the chocolate, coconut oil and butter in a heatproof bowl set over a sauce pan of gently simmering water (don’t let the bowl touch the water). Stir mixture occasionally until melted and smooth. Remove bowl from heat and set aside to cool. If chocolate mixture starts to set, gently heat over simmering water until melted again.
3. Place the eggs and coconut sugar in a large bowl and whisk to combine. Add the olive oil, chopped dates and vanilla and combine, then whisk in the sourdough starter until smooth.
4. Combine the cocoa, flour and nutmeg, with 1 tsp sea salt flakes in a medium bowl. Fold into the egg mixture, then add the chocolate mixture and mix until well combined.
5. Pour into the prepared pan and spread evenly. Leave in a warm place overnight to ferment. (A turned off oven with hot water inside works well overnight; around26-30°C.)
6. The next day, preheat oven to 160°C. Bake the brownie for 45-50 minutes until edges are set and centre is soft. Cool in pan for 1 hour before inverting onto a serving plate.
7. For the coconut icing, place the chocolate in a heatproof bowl. Place the coconut cream in a small saucepan and bring to just below the boil. Pour hot cream over the chocolate and stir until smooth. Set aside to cool slightly.
8. Pour the icing over the cake, letting it drizzle down the side. Scatter with sea salt flakes, to serve.
