700g dark, soft brown sugar
pinch of salt
200g good quality (Dutch processed) cocoa powder.
Line a 23cm x 30cm tin with baking paper
Preheat oven 130degrees celcius.
Warm the eggs and brown sugar over a simmering water and whisk until light and fluffy (10 min by machine). Add salt. Using the thermomix, I set it to 50 degrees, speed 3. I did not need the full 10 minutes.
Melt the butter and cocoa powder. Gently fold them into the egg mixture. Keeping the mixture as aerated as possible. In thermomix speak; I took the egg/sugar mix out of the jug. Put in the butter and cocoa and set it to 90 degrees, speed 3, 3 minutes. I then poured in the egg/sugar mixture.
Pour the mixture into the tin and bake for about 45minutes. Turn the tin occasionally until firm and evenly cooked.
This recipe is from the Sydney Morning Herald.