by Chef Rolf Knecht

Ingredients:
200g Coconut Sugar
145g Sorghum Flour
60g Cassava Flour
60g Cocoa Powder, Unsweet
5g Salt
5g Baking Powder
20g Chia Seeds
155g Coconut Oil
3pcs Large Eggs
60g Water
Coating:
100g Bitter Sweet Chocolate
10g Cream
100ml Butter
Directions:
1. Soak the chia seeds in water about 30 minutes before starting the dough.
2. In a large bowl mix together the sorghum flour, cassava flour, cocoa powder, salt and baking powder.
3. Crack the eggs in a bowl and whisk them well. Add all the other wet ingredients to the eggs and give it a quick stir.
4. Combine the wet and dry ingredients until you get a nice thick batter.
5. Use a 11.5 cm wide and 29.5 cm long mould and grease it with non sticking spray or butter, then pour the batter in.
6. Bake it at 160 degress for about 40 minutes or until a cake needle come out dry.
7. When baked remove the brownie from the mould and let it cool down.
8. In the mean time chop the chocolate into small pieces and place in a bowl together with butter.
9. Bring the cream to a boil and pour over the chocolate while stirring.
10. Let it cool down for a bit and when it starts to thicken up pour it over the brownie.
Chef’s Suggestions
If you cannot find sorghum flour just use regular sorghum and blend it in a vitamix or similiar. You can also replace the chia seeds with flax seeds or potato starch if you cannot find cassava flour. Also I made the brownie not as sweet so feel free to increase sugar content or use a ginger infused sugar. The chocolate glaze is optional but it does make the dessert a bit more fancy. To serve you can either just serve as is or serve together with a nice citrus salad.