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(8 servings)


  • 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


  1. Melt the chocolate and butter in a bain-marie. Reserve off the heat.

  2. Add milk and vanilla and stir to integrate well.

  3. 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.

  4. Mix the egg whites until stiff with the salt and incorporate with enveloping movements.

  5. Bake at 200ºC for 8 minutes approx.


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