250 g dark chocolate;
120 g unsalted butter;
65 g of sugar;
2 tablespoons flour;
Preheat oven on 180 degrees and brush with oil the pan or put baking paper, set in a deep pan of 22 centimeters. Place the chocolate and butter in a container which is resistant to heat and place it on a pot of boiling water. Stir occasionally until the mixture is melted, smooth and united. Remove the pot from the fire. Add half the sugar and then whites of eggs. Finally pour the flour.
Then mix the egg whites with the salt until they form soft white edges. While still mixed add the rest of the sugar and continue to the matinee highest speed until the whites form firm peaks not. Separate third of this mixture and transfer it into the chocolate mixture in order to illuminate. Gently transfer the mixture and the rest of the whites.
Put the mixture into the prepared pan and spread it evenly. Bake it for about 25-35 minutes or until the cake is not your look firmly in the middle part of the dough. Once you’re done let it cool completely before serving. Optionally, decorate with fresh fruit. Good appetite!