Tenerina Cake - cooking recipe

Ingredients

200 g dark chocolate
100 g butter
4 eggs, separated
80 g sugar
50 g plain flour, sifted
1 pinch salt
1/4 cup icing sugar, to dust

Preparation

preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin.
in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside.
using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy.
add the chocolate and beat until well combined.
add the flour.
using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt. beat till stiff.
fold the whites into the chocolate mixture.
pour into tin.
cook for 30 minutes.
cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling.
dust with icing sugar to serve.