Summary

Ingredients

• 200 g chocolate, bitter, at least 70% cocoa
• 200 g butter
• 5 egg yolks
• 5 egg whites
• 20 g flour
• 1 pinch (s) salt
• 200 g suar
• 2 teaspoons cocoa

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Instructions

1. Chop the chocolate, melt with butter over a hot water bath. Remove from the water bath and stir well.
2. Stir in 5 egg yolks with a whisk. Sift the flour on top and stir in briefly with a pinch of salt. Beat the egg white and a pinch of salt until stiff, then gradually pour in the sugar and beat for another 2 minutes. Fold the egg whites under the chocolate mass.
3. Spread in a springform pan lined with baking paper. Bake in the oven at 160 degrees convection or 180 degrees top / bottom heat on the second rack from the bottom for about 50 minutes.
4. Let cool completely in the tin. Dust with cocoa.