arad

Super moist and flavourful. Used 400g dark chocolate chips, a bit less sugar, a bit more almond flour until the batter was a droopy texture, with droops staying on surface for 3-4 seconds. Top started burning before middle was done so kept it at 100c for last 30min. Didn't use much sugar at all for syrup, boiled mandarin segments in water instead and then pureed them.

Would reduce sugar to half the amount, also it needed to cook for 45ish minutes, finished at low heat because center wasn't setting.