TENERINa CAKE

DIRECTIONS

• preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin.
• in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside.
• using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy.
• add the chocolate and beat until well combined.
• add the flour.
• using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt. beat till stiff.
• fold the whites into the chocolate mixture.
• pour into tin.
• cook for 30 minutes.
• cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling.
• dust with icing sugar to serve.