Preheat oven to 300 F.

In a large bowl, combine flour, salt and baking powder. In a separate medium bowl, melt chocolate and butter over a water bath.

Whisk in the sugar. Add eggs, one at a time. Add Bittered Sling Plum and Rootbeer extract.

Fold flour into egg mixture in three increments, by hand.

Line a 9”x9” cake pan with parchment paper. It helps to spray the pan generously with organic vegetable oil or butter.

Bake in preheated oven for 15 to 20 minutes. Remove from the oven and allow to cool for 10 minutes at room temperature.

Cover the top of the cake with parchment paper and place another 9×9 cake pan on top, and press down with a 1 kg can of something handy, such as tomatoes or honey. Once the cake is cool, unmold it and use a 2” circular cutter to cut little bite size pieces.