You will need:

65 g butter
50 g of dark chocolate
95 g brown sugar
70 g cocoa powder
60 g gluten-free flour, also suitable regular flour
0.5 tsp of vanilla essence or vanilla extract
1.5 tsp Must Umami black garlic paste (or 20 g black garlic cloves)
3 medium eggs
1 tsp baking powder
1/2 tsp salt

Preparation:

Preheat the oven to 180 degrees and prepare the cake mold with parchment paper. The cake mold should be 24×24 or 26 cm in diameter.

Mix the dry ingredients in the bowl – flour, cocoa powder, baking powder and salt and set aside.

Melt butter and chocolate together in a thick-bottomed pot over low heat.

To make the dough, add sugar to the melted butter-chocolate mixture and stir until the sugar has melted. Use a mixer or spatula to do this.

Now add the eggs one by one to the dough and mix until smooth.

Then add the vanilla essence and black garlic paste or thinly chopped black garlic cloves, mix well.

Now add the dry ingredients to the dough and mix.

Pour the mixture into a mold covered with parchment paper, and smooth with a spatula. Make sure that the edges are not lower. You can tap gently the mold once or twice against the table to make bubbles come out of the dough.

Bake at 180 degrees for 20 minutes.