INGREDIENTS

150g butter pieces + q.b.

6 eggs, yolks and egg whites separated

1 pinch of salt

200g of sugar

250g black Cremino (dark)

50g of flour

PREPARATION

1. Preheat the oven to 200 ºC. Grease a cake pan (⌀ 22 cm) and set aside.
2. Combine the egg whites and salt in a bowl, whisk for 3 minutes. Add 20g of sugar and whisk for about 3/4 minutes. The egg whites should be well whipped, set aside.
3. Add the remaining sugar, Cremini and butter in a bain-marie and continue stirring. Allow to cool for a few minutes. Pour the mixture into a large bowl.
4. Add the egg yolks to the mixture, stirring with a whisk. Add the flour and incorporate it.
5. Gently combine the egg whites, using a spatula with movements from bottom to top not to disassemble the mixture.
6. Pour the dough into the cake pan and level.
7. Bake in a hot oven for 10-15 minutes at 200 ºC. Allow cooling for about 5 minutes in the cake pan before removing from the oven and serve warm or cold.