Prep Time 10′      Baking Time 20′      Serves 8


  • 250 grams of dark chocolate
  • 250 grams of butter
  • A pinch of salt
  • Zest from 1 orange (untreated)
  • 2 vanilla pods
  • 4 large eggs at room temperature
  • 1 cup of sugar
  • 1/2 cup of all-purpose flour
  • 1/2 cup of cocoa powder


  1. Sift the flour and cocoa powder.
  2. Finely chop the chocolate with a knife.
  3. In a bowl, add the butter, sugar, salt, vanilla pods, eggs, flour, and cocoa powder.
  4. Beat for 2 minutes at low speed and 3 minutes at high speed.
  5. Add the finely chopped chocolate and mix with a spatula.
  6. Cut a piece of parchment paper, crumple it, and wet it (this makes it very soft and flexible).
  7. Open it, lay it on the baking tray, and spread it with 1 tablespoon of softened butter.
  8. Pour the mixture into a 30 cm baking tray.
  9. Preheat the convection oven to 200°C and bake for 15-20 minutes until it forms a light crust. The center should be moist.
  10. Alternatively, you can divide the mixture into 8 individual buttered and floured molds. These are baked for 8 minutes.
  11. Unmold the juicy chocolate pie along with the parchment paper.
  12. Let it cool for 10 minutes.
  13. Cut it into pieces.


Source: Argiro Barbarigou