Chocolate Brownie (Gluten Free and Dairy Free Recipe)

For 6 to 8 people                                                                 Gluten Free and Dairy Free Recipe

• 200g of dark chocolate
• 100g of dairy-free margarine
  
• 100g of white crystal sugar
• 5 eggs
  
• 4 tablespoons of corn flour

Preheat the oven to 180°C. Oil a square baking tin with vegetable oil.

Break the chocolate into small pieces and put them in a mixing bowl. Add the margarine and set over a pan of simmering water. Stir occasionally until obtaining a liquid texture.

In the meantime, separate the eggs, placing the whites into another roomy bowl.
Once the chocolate has melted, let it cool for a couple of minutes and then stir in the yolks.
Add the white crystal sugar and sift the corn flour into the chocolate mixture.

In the separate roomy bowl, add a pinch of salt to the egg whites and whisk into a froth (soft peaks).

The egg whites need to be "folded" into the chocolate mixture in many batches. "Folding" in consists of sliding the spatula or spoon along the bottom of the bowl and then lifting it up the side. This gentle motion is used to mix the ingredients without losing the air bubbles trapped in the beaten egg.

Pour into the baking tin and bake for about 20mins. You don’t want to overcook it so, unlike cakes, you don’t want a knife inserted near the center to come out all clean.