Chocolate cake

Soft and moist. So delicious and simple.

• 200 g dark chocolate bar

• 100 g butter

• 4 eggs

• 40 g flour

• 80 g sugar

• Iced sugar

• Baking tin 22-24cm

1. Chop the chocolate bar. Melt the chocolate and butter in a pan at a low temperature.

2. In a bowl, pour the egg whites and 40 g of sugar. Mix with an electric whisk until you get a stiff meringue texture. The mixture should form a little peak when you take out your whisk.

3. In another bowl, mix with the electric whisk the egg yolk with the remaining sugar (40g) until the mixture triples in volume and whitens. Add this mixture to the chocolate one and mix with the electric whisk.

4. Add half of the meringue mixture and mix gently. Add the second half and mix gently.

5. Butter the baking tray, and add a circle of baking paper to the bottom. Flour the sides of the tray.

6. Bake for 30 minutes at 175°C.

7. When it is cold, remove the tin and the baking paper. Powder with the icing sugar.

chocolate cake cut in half

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