Tenerina chocolate cake: the Italian dessert that will leave you speechless!

INGREDIENTS
250g of dark chocolate
90g (1/2 cup) of butter
4 egg yolks
130g of sugar (65g for egg yolks and 65g for egg whites)
4 egg whites
70g (1/2 cup) of all-purpose flour
Powdered sugar

METHOD
1. Add the chopped chocolate and butter in a saucepan and let it melt, stirring so as not to form lumps, until a homogeneous and creamy consistency is obtained.
2. Mix the egg yolks with half the sugar and, when the mixture is nice and smooth, add the chocolate. Mix everything well.
2. In a bowl, with the help of an electric mixer, mix the egg whites with another half of the sugar until the consistency is very frothy.
3. Gently incorporate the egg whites, mixing from the bottom up to avoid disassembling them.
4. Sift the flour, add it to the mixture and mix all the ingredients until we get a homogeneous and smooth mixture.
5. Pour the mixture into the cake mold (24cm - mold size) and level it with a spatula. Transfer to the oven and bake at 180°C/360°F for 30 minutes.
6. Let it cool. Decorate with powdered sugar, cut on slices and serve.
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