• 800 g 65% dark chocolate
  • 400 g butter
  • 360 g granulated sugar
  • 240 g 00 flour
  • 16 eggs at room temperature
  • 3 pinch of salt

To prepare the tender cake, chop the chocolate and melt it in a bain-marie together with the butter. Transfer to a large bowl and let cool. Add one egg yolk at a time, the salt and half the sugar. Work with electric whips. Add the sifted flour and mix with a spatula. Whip the egg whites with the remaining sugar to a stiff froth (they should not be too stiff, just the right amount) and incorporate them in several batches, with movements from the bottom to the top. Pour the resulting mixture inside a buttered and floured (or lined with baking paper) 22-cm-diameter hinged mold. Level and bake in the preheated oven at 180° for about 15 to 18 minutes. The tender cake should not be overcooked on the inside, but moist. Let cool completely before unmolding. Dust with powdered sugar to taste before serving.