Separate the yolks from the whites.
Add the sugar to the yolks and whisk until pale and fluffy.
Melt the chocolate in a double boiler together with the butter cut into cubes.
Add the melted chocolate and butter to the egg and sugar mixture, then add the salt and sifted flour.
Beat the egg whites and gradually fold them into the batter using a top-down motion.
Butter and dust with cocoa a 22 cm pan (or line with parchment paper) and pour in the batter.
Bake in a preheated conventional oven at 180°C for about 30 minutes, checking for doneness.
Let the cake cool for a few minutes, remove it from the pan and dust with powdered sugar.
Store the cake in a closed container for 2-3 days. Excellent served with whipped cream or ice cream.
Italia, Liguria
| Energy (kcal) | 396.24 |
| Carbohydrates (g) | 35.77 |
| of which Sugars (g) | 34.61 |
| Fat (g) | 25.75 |
| of which Saturates (g) | 15.24 |
| Protein (g) | 6.71 |
| Fiber (g) | 2.81 |
| Sale (g) | 0.05 |
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