An extremely soft and creamy chocolate cake with a crunchy crust.
Separate the yolks and whites.
Add the sugar to the yolks and beat them with a whisk until light and frothy.
Melt the chocolate in a bain-marie with the butter cut into cubes.
Combine the melted chocolate and butter with the egg and sugar mixture, add the salt and sifted flour.
Whip the egg whites and gradually fold them into the mixture with a top-to-bottom motion.
Butter and dust a 22 cm mold with cocoa (or use parchment paper) and pour in the mixture.
Bake in a preheated static oven at 180°C for about 30 minutes, checking for doneness.
Let the cake cool for a few minutes, remove the mold, and dust with powdered sugar.
Store in a closed container for 2-3 days.
Store the cake in a closed container for 2-3 days. Great served with whipped cream or ice cream.
Italia, Liguria
| Energy (kcal) | 352.22 |
| Carbohydrates (g) | 29.4 |
| of which Sugars (g) | 28.45 |
| Fat (g) | 22.94 |
| of which Saturates (g) | 12.81 |
| Protein (g) | 7.73 |
| Fiber (g) | 2.3 |
| Sale (g) | 0.06 |
