TENERINA CAKE

200 grams dark chocolate
100 grams butter
4 eggs, separated
80 grams sugar
50 grams plain flour, sifted
pinch salt

icing sugar, to dust


preheat oven to 180 c. grease sides 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.

dust with icing sugar to serve.