PREPARATION

1.  Preheat the oven to 140°C.

2.  Break the chocolate into pieces and melt together with the butter over a bain-marie.

3.  Separate the eggs. Beat the egg yolks and mix them with the sugar and flour. Stir this mixture into the melted chocolate.

4.  Whisk the egg whites with a pinch of salt. Carefully fold them into the chocolate mixture. Make sure the egg whites do not lose their airiness.

5.  Grease the baking tin and line it with baking paper. Pour the batter into the tin and bake the tart in the oven for about 45 minutes. The inside should remain soft.

6.  Allow the tart to cool in the tin and dust with icing sugar and optional chocolate shavings just before serving.

7.  Cut the tart into slices or bars. Serve with a scoop of vanilla or stracciatella ice cream and optionally some red fruit.