1
Preheat the oven to 180°C. Butter a 22 cm charnière mold.
2
Melt the chocolate and butter.
3
Separate the eggs: whites in one bowl, yolks in another.
4
Beat the yolks with half the sugar until the mixture thickens and becomes white.
5
Beat the whites in a separate bowl until stiff peaks form, then add the remaining sugar gradually.
6
Mix the melted chocolate with the yolks, then add the cocoa powder and flour.
7
Add a spoonful of whipped egg whites to loosen the mixture, then gently fold in the remaining egg whites without deflating the air bubbles.
8
Pour ⅔ of the batter into the mold and bake for 25 minutes.
9
Let cool, then refrigerate the remaining ⅓ of the batter.
10
Once the cake is cool, preheat the oven to 180°C, spread the reserved batter on top of the cake, and bake for 10-15 minutes, or until a fine crust forms.
11
Let rest for 10 minutes, then serve with whipped cream or vanilla ice cream.