Ingredients:
3 eggs of approximately 60g each, separated
180g of butter
10g butter for greasing
180g of powdered sugar
180g of flour
3g (1/2 sachet) of baking powder
salt
100-200g of chocolate, depending on personal taste, chopped
20g butter
Method:
Pre-heat your oven to 210°C (gas mark 7).
Let the butter soften at room temperature, weigh the eggs and measure out the same weight of flour, sugar and butter.
Add the butter to a mixing bowl then cream with the sugar until pale and creamy. Melt the butter gently in your microwave with 20g butter.
Add the egg yolks to the creamed mixture beating to combine. Then add the flour, baking powder and the chocolate. Mix well to combine.
Put the egg whites in a clean and dry bowl then beat until stiff. Using a metal spoon fold the beaten egg whites into the batter.
Butter a 20cm diameter springform cake tin. Scrape in the dough then place in the centre of your pre-heate oven. After 5 minutes reduce the oven temperature to 160°C and continue cooking for 30 minutes.
The cake is done when a skewer inserted into the centre emerges clenly.
Allow to cool in the tin, then unmould and serve.
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