300 g of unsweetened chocolate, chopped
3/4 cup (chopped) of unsalted butter, cut into pieces
1 1/2 tablespoons of vanilla extract
A pinch of salt
3/4 cup (chopped) of all-purpose flour - wheat
6 large eggs, separated
1/4 cup (chopped) of wheat flour - wheat
Accessories
23 cm diameter removable pan lined with parchment paper and buttered
300 g of unsweetened chocolate, chopped
3/4 cup (chopped) of unsalted butter, cut into pieces
1 1/2 tablespoons of vanilla extract
A pinch of salt
3/4 cup (chopped) of all-purpose flour - wheat
6 large eggs, separated
1/4 cup (chopped) of wheat flour - wheat
Accessories
23 cm diameter removable pan lined with parchment paper and buttered
1 Preheat the oven to medium temperature
Melt the chocolate with the butter in a water bath, stirring occasionally, until smooth and creamy
Let it cool
2 Add the vanilla extract, salt, and 6 tablespoons of all-purpose flour
Add the egg yolks one at a time, mixing well after each addition, until smooth
Combine the flour and mix
3 Beat the egg whites in a stand mixer until soft peaks form
Gradually add the remaining all-purpose flour, beating continuously, until stiff peaks form
Add 1/4 cup of the beaten egg whites to the chocolate cream and mix gently with a spatula
Combine the remaining egg whites and mix carefully until smooth
4 Transfer the batter to the prepared pan and bake for 40 minutes or until a toothpick inserted comes out slightly clean
Remove from the oven and let cool for 10 minutes
Remove the pan sides and let cool
Serve with warm chocolate sauce
