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- 2 2/3 cups chopped bittersweet chocolate (70%), preferably Valrhona
- 4 tablespoons unsalted butter
- 3/4 cup whole-grain dark rye flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1 1/2 cups muscovado sugar
- 1 tablespoon vanilla extract
- Good-quality sea salt, such as Maldon or flaky fleur de sel, for topping
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