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There are a lot of recipes for the dish out there, and they all seem to disagree about the type of flour you should use — semolina, cake flour, all-purpose — as well as the perfect amount.

White flour including all-purpose flour, pastry flour, bread flour, and cake flour use only the endosperm of the wheat kernel — which has no oils in it — and don't require cold storage like other types of flour such as whole wheat or rye.

I swapped out the suggested cake flour for all-purpose, not only because more home cooks have it in their pantry but also because I preferred a slightly sturdier crumb.

Sift the cornstarch and cake flour into the bowl and whisk again until well combined.

If you don’t have both cake flour and bread flour on hand, you can just use all-purpose; they’ll end up slightly less chewy but just as deeply chocolate-y.