INGREDIENTS
6 tbsp
unsalted butter
8 oz
60-70% bittersweet chocolate, chopped (about 1½ cups)
1/2 cup
chestnut flour (you can also use almond flour)
2 tbsp
tapioca flour
3
large eggs, at room temperature
3/4 cup
sugar
1/2 tsp
fine sea salt
1 tsp
vanilla extract
raspberries
1/4 cup
pomegranate seeds