La Tenerina Italian Brownie Cake

Step 1

Pre-heat oven to 350F (180C).  Grease and flour an 8 inch (20cm) springform pan or pie plate.

Step 2

Melt the chocolate and the butter either in the microwave or bain-marie**, Let cool.

Step 3

In a medium bowl beat the egg whites until stiff peaks appear.  Set aside.

Step 4

In a large bowl beat sugar and egg yolks until light and fluffy, approximately 5 minutes.  Add the cooled chocolate mixture and combine on low speed.  Add the flour, salt and vanilla, beat to combine.  Gently fold in the egg whites and combine well.

Step 5

Pour the batter into the prepared pan and bake for approximately 25-30 minutes.  The cake is done when a crust is formed on top and it starts to crack ( you an also insert a toothpick into the centre and when it comes out clean it is done - do not over bake).

Step 6

Let the cake cool completely, then dust with some powdered / icing sugar before serving.