Instructions

1. Preheat the oven to 180°C.
2. Melt the butter, set aside to cool. Make the coffee, set aside to cool.
3. Melt the 54% chocolate in bowl over simmering water, set aside.
4. Cut the almonds into coarse pieces and roast them in a dry pan. Set aside.
5. Crush the 72% chocolate into tiny pieces.
6. Mix the cooled butter with the lukewarm coffee and add the grated orange peel.
7. Combine the ingredients in a large bowl in the following order: first add the eggs, then the roasted and ground almonds, then stir in the melted chocolate, then the crushed chocolate pieces, then the sugar. Stir a little and add the salt, vanilla essence and finally the butter. Stir into a thick batter, but not too long, otherwise too much air will get into it.
8. Pour the batter into a well greased baking tin (about 20x20 cm) and bake in the preheated oven for about 20 minutes. Don’t overcook - the middle must remain gooey!
9. Remove the tin from the oven.
10. Let it cool in the tin, then move to a wire rack. Slice the brownie into cubes, just before serving.