| 1 |
Preheat oven to 150° C.
Place butter and chocolate in the bowl.
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| 2 |
Melt in microwave. Mix well until smooth. Set aside.
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| 3 |
Place egg whites in the bowl, add salt and beat with electric mixer on low speed until the whites are foamy and starting to bubble. Increase speed to high and continue beating for approximately 3 minutes or until soft peaks form.
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| 4 |
Then, in another bowl beat egg yolks. Gradually add the sugar. The mixture must become pale in colour and increase three times in volume.
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| 5 |
Add melted chocolate into yolks and mix until combined.
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| 6 |
Then add beaten egg whites and mix slowly and carefully with a large wooden spoon.
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| 7 |
Pour the mixture into prepared tin (23 - 25 cm).
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| 8 |
Bake for 40 – 50 mins or until skewer inserted into the centre comes out clean. Cool to room temperature and then put into the fridge overnight.
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