4 eggs

2.5 oz (70 g) flower

7 oz (200g) sugar

5.3 oz (150g) butter

7 oz (200g) dark chocolate

1 small bag vanillin (vanilla extract)

1 pinch of salt

Mix sugar and yolks in a big bowl until you have a smooth creme.

Put a metal bowl (or a pot in case you do not have one) in the freezer for a while.

Use this cold metal bowl to beat the eggs white till stiff with a pinch of salt.
 Blend the yellow cream and the whites together taking care to mix from up to down in circle.

Melt the chocolate and the butter a bain-marie.

Add to the main mixture and then the flower and the vanillin.

Cook in your Bertazzoni oven at 285°F (140°C) for 30 mins, or 25 mins if you have a gas oven.

The Torta Cioccolatina should remain moist inside, like a chocolate candy. 
Decorate with powdered sugar and serve cut in small cubes.