200 gr of “Franceschi” 60% chocolate chopped
125 gr unsalted butter
60 gr white sugar
60 gr of wheat flour
4 small eggs separated
1 pinch of salt
35 gr liquid milk
1/2 teaspoon vanilla essence
Melt the chocolate and butter in a bain-marie. Reserve off the heat.
Add milk and vanilla and stir to integrate well.
In a mixer with the wire whip, whiten the yolks with the sugar until you get the “ribbon stage”, get off the machine and with a magic finger add the melted chocolate and then the flour.
Mix the egg whites until stiff with the salt and incorporate with enveloping movements.
Bake at 200ºC for 8 minutes approx.