220g dark chocolate (70% cacao, costa rican would be best)
130g unsalted butter
100g caster sugar
80g dark muscovado sugar
60g rice flour*
60g ground almonds*
20g cacao powder
1tsp baking powder
2tsp vanilla extract
250g salted pistachios
Line 22cm round baking tin with parchment paper, bottom and sides. Preheat the oven to 180°
Brown the butter - place the butter in a heavy bottom pot and keep over medium heat until it starts bubbling, reduce the heat and keep it simmering over small heat for about 5 minutes until it browns. Add chocolate, stir and remove from the heat. Leave the chocolate for a few minutes to let is melt and stir well to a smooth consistency.
Cream eggs with both sugars for about 8 minutes, the mixture should double in size. Add cooled chocolate, vanilla extract, mix well and fold in flour, cacao powder ground almonds, baking powder and pistachios leaving a few for decoration on top.
Pour the mixture into prepared baking tin, sprinkle over remaining pistachios, sea salt and bake for about 20-25 minutes.
*Rice flour and ground almond can be replaced with regular or white spelt flour.