Light chocolate cake

• 200g dark dessert chocolate
• 20cL thick pasteurised cream
• 75g sugar
• 100g flour
• 4 eggs
• Salt
• 1 vanilla pod

Preheat the oven to 180°C.

Break the chocolate into pieces, melt it in a saucepan and add the cream. Mix well.

Separate the egg whites from the yolks. In a large bowl, whisk the yolks with the sugar until the mixture whitens. Add this mixture to the melted chocolate.

Gradually fold in the flour and the beaten egg whites with a pinch of salt.

Split the vanilla pod and scrape out the seeds with a knife. Add the herbs to the mixture.

Pour this mixture into a greased cake tin.

Bake for 20 minutes.

To check if it is cooked, prick the cake with the tip of a knife. It should still be moist.