Recipe by Clémence Moulaert
200g self-raising flour
1 tsp baking powder
200g brown sugar
2-3 tbsp cocoa powder
75-100g dark, good quality chocolate, broken in pieces
2 tbsp margarine, melted
2 tbsp apple sauce
3 tbsp ground flaxseed + 75ml warm water
powdered sugar, to dust
Preheat the oven to 190ºC. Line a 20cm tin with baking parchment. Mix the flaxseed with warm water in a little bowl and set aside.
Melt the margarine and chocolate in a bowl over a pot of simmering water. Stir around with a wooden spoon or spatula until silky and smooth. Take off the heat and let cool to room temperature.
Next, beat together the flaxseed, apple sauce and sugar until well combined.
Add the stout to the melted chocolate. Don’t worry if it separates, it will come together with the other ingredients.
In a large bowl, place first of all the sugar and flaxseed mixture. Next add half the flour, cocoa powder and baking powder, then half the stout chocolate liquid, and gently fold in the ingredients. Repeat with the remaining flour and chocolate until combined.
Pour into the mold and bake for 45 minutes. If the top darkens too quickly, cover with aluminium foil and continue baking at the same temperature.
Let the cake cool on a wire rack for 10-20 minutes before taking out of the tin, then let it cool entirely before slicing. Dust with powdered sugar if desired.