Servings: 10
INGREDIENTS
- 1½ cups/250 grams dark chocolate, chopped
- ½ cup/120 grams butter
- 5 eggs, separated
- 1 cup/200 grams sugar
- 1 tablespoon/7 grams cacao powder + more for topping
INSTRUCTIONS
- Preheat the oven to 340°F (170°C).
- In a bowl, place the butter and dark chocolate and melt them in a double boiler or in pulses in the microwave. Add the egg yolks one by one while stirring, sift in the cacao powder, and mix until smooth.
- In a mixer bowl with a whisk attachment, beat the egg whites, gradually adding the sugar, and wait a few minutes until stiff peaks form. Add the chocolate mixture to the bowl and fold gently with a spatula until a very smooth and homogeneous batter is obtained.
- Grease a medium-sized round baking pan and line it with parchment paper. Pour in the cake batter and bake for 30-35 minutes. The cake is ready when it is slightly soft in the center and more stable at the edges.
- Remove the cake from the oven and let it cool. You can refrigerate it for about an hour until it reaches room temperature, then slice and enjoy!