°200g pastry chocolate
°100g unsalted butter
°100 g caster sugar
°4 tbsp flour
* Methods :
Preheat the oven to 180°C (thermostat 6). Melt the chocolate and butter in a bain-marie over low heat, or in the microwave on the “defrosting” program.
Meanwhile, separate the yolks from the egg whites.
Whisk the egg whites until stiff. To book.
When the chocolate-butter mixture is well melted, add the egg yolks and whisk.
Incorporate the sugar and the flour, then add the egg whites without breaking them.
Butter and flour a cake tin and pour the cake batter into it.
Bake for 20 minutes.
When the cake is baked, let it cool before unmolding it.