Summary

Ingredients

• 200 g couverture, dark chocolate
• 1 tablespoon cocoa powder
• 200 g butter
• 5 egg (s)
• 20 g flour
• 200 g suar
• 1 pinch salt
• Cocoa powder, for dusting
• Fat, for the shape

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Instructions

1. Preheat oven to 200 degrees. Melt the couverture, cocoa and butter in a water bath. Let cool down briefly. In the meantime, separate the eggs and beat the egg whites with a pinch of salt until stiff, then pour in the sugar and continue beating for a few minutes until the mixture is nice and creamy. Add egg yolk and flour to the chocolate mixture and also add the egg white mixture. Pour the batter into a greased springform pan. Bake for about an hour, let cool in the tin.
2. Incidentally, it is not a typo that there are only 20g of flour in the cake. It really is. The egg white gives the finished cake a meringue-like, thin crust on top and is wonderfully juicy and chocolatey underneath.