Slice of light tenerina chocolate cake

Ingredients

For 1 serving

• Dark chocolate 70%12 g
• Butter4 g
• Eggs20 g
• Sugar8 g
• All-purpose flour5 g
• Unsweetened cocoa powder2 g

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 170 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Chop the dark chocolate and melt it with the butter in a bain-marie over low heat, stirring until smooth; let it cool slightly. Meanwhile separate the yolks from the whites.
3. Whisk the yolks with the sugar until pale and foamy, then add the melted chocolate and the plain flour and cocoa powder, sifted, and mix.
4. Whisk the whites to stiff peaks in a clean bowl and fold them in 2–3 additions with a spatula, lifting from the bottom.
5. Pour into the tin and bake for 25 minutes, until a thin, cracked crust forms on top: the inside should stay moist and almost creamy, so don't bake it longer.
6. Let it cool in the tin, as it is too soft to turn out while warm.