Dark Chocolate Galette

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup.

2. 2

   In a medium bowl, whisk together flour, cocoa powder, confectioner's sugar, and salt.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   Add the melted butter and mix until the dough comes together.

   Tip: Use a pastry blender or your fingers to work the butter into the flour mixture.

4. 4

   Add the heavy cream and mix until a dough forms.

   Tip: Be careful not to overmix the dough, as it can become tough.

5. 5

   Turn the dough out onto a lightly floured surface and knead a few times until it comes together.

   Tip: Don't overwork the dough, or it will become dense.

6. 6

   Roll the dough out into a circle that is about 30cm (12 inches) in diameter.

   Tip: Make sure the dough is evenly thick, about 1cm (0.5 inches) thick.

7. 7

   Transfer the dough to a baking sheet lined with parchment paper.

   Tip: Gently place the dough on the parchment paper to prevent it from shrinking.

8. 8

   Spread the melted dark chocolate over the dough, leaving a 2.5cm (1 inch) border around the edges.

   Tip: Make sure to spread the chocolate evenly, but avoid getting it too close to the edges.

9. 9

   Bake the galette for 25-30 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Keep an eye on the galette during the last 5 minutes of baking, as it can go from perfect to burnt quickly.

10. 10

    Remove the galette from the oven and let it cool completely on a wire rack.

    Tip: This will help the galette set and make it easier to slice.

11. 11

    Once the galette has cooled, slice it into wedges and serve.

    Tip: Serve with a scoop of vanilla ice cream or whipped cream, if desired.