Tenerina Cake

Directions

1. 1
   preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin.
2. 2
   in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside.
3. 3
   using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy.
4. 4
   add the chocolate and beat until well combined.
5. 5
   add the flour.
6. 6
   using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt. beat till stiff.
7. 7
   fold the whites into the chocolate mixture.
8. 8
   pour into tin.
9. 9
   cook for 30 minutes.
10. 10
    cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling.
11. 11
    dust with icing sugar to serve.