La Tenerina Italian Brownie Cake

Ingredients

• 7 ounces dark chocolate ((good quality))
• ½ cup butter softened
• 3 large eggs ((separated))
• ½ cup sugar ((granulated))
• ⅓ cup all purpose flour
• 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
• ½ teaspoon vanilla extract
• 2-3 tablespoons powdered sugar

Steps

1. 1

   Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20cm) springform pan or pie plate.

2. 2

   Melt the chocolate and the butter either in the microwave or bain-marie, place some water in a small pot over medium low heat, place a heatproof bowl on top and add the butter and chocolate heat (stirring occasionally until melted. Let cool.

3. 3

   In a medium bowl beat the egg whites until stiff peaks appear. Set aside.

4. 4

   In a large bowl beat sugar and egg yolks until light and fluffy, approximately 5 minutes. Add the cooled chocolate mixture and combine on low speed. Add the flour, salt and vanilla, beat to combine. Gently fold in the egg whites and combine well.

5. 5

   Pour the batter into the prepared pan and bake for approximately 25-30 minutes. The cake is done when a crust is formed on top and it starts to crack ( you an also insert a toothpick into the centre and when it comes out clean it is done - do not over bake).

6. 6

   Let the cake cool completely, then dust with some powdered / icing sugar before serving.