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Wash the mugwort thoroughly and remove excess moisture.
Melt the dark chocolate and butter using a double boiler.
Combine eggs and sugar in a bowl and mix well.
Add the melted chocolate, butter, and mugwort to the egg mixture and stir to combine.
Sift almond flour and baking powder into the mixture and mix.
Pour the batter into a mold and smooth the surface.
Bake in a preheated oven at 180°C for 20-25 minutes until done.
