Torta tenerina

Ingredients
200 g dark chocolate, 125 g butter, 2 eggs, 100 g sugar, 2 tablespoons flour, 1 pinch of salt.

Preparation

Melt the chocolate in a bain-marie, add the cold butter and let it cool down. Whisk together the egg yolks and the sugar until light and fluffy, then add the chocolate and flour (if necessary, add a little milk). Whisk the egg whites with a pinch of salt until fluffy and slowly add to the batter. Pour the batter in a buttered round baking pan (24 cm). Bake at 180° C for 25-30 minutes, then let it rest in the slightly open oven. Take it out of the pan and dust with icing sugar.