材料:
125克 黑巧克力
125克 无盐牛油，切片
3只 蛋黄
3只 蛋白
1/8小勺 白醋
85克 砂糖 （原方子是125克）
50克 低筋粉
做法:
预热烤箱到180C/350F。7寸圆型烤模铺上烤纸备用。
黑巧克力隔热水加热至融化，然后加入切片的无盐奶油，也是以热水融化搅匀。低筋面粉过筛备用。
蛋白打散后，加入白醋 + 1/3砂糖打发，然后分2次加入剩余的砂糖，打发至挺身。
蛋黄打散后加入已融化好的巧克力和无盐牛油里，拌匀。取1/3蛋白加入巧克力混合物，快速搅匀。然后把剩余的蛋白也加入，用橡皮刮刀拌匀。分2次加入面粉，用橡皮刮刀搅匀。
倒入备好的烤模。
入预热烤箱烘焙30分钟。 烤熟后，放在凉架上至冷却，过后撒上糖粉。
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英文翻译
Ingredients ：
125 g Dark chocolate
125 g Unsalted butter, sliced
3 pcs Egg yolks
3 pcs Egg whites
1/8 tsp White vinegar
85 g Sugar (original recipe requires 125 g)
50 g Cake flour
Method：
Preheat the oven to 180C/350F. Line a 7-inch spring form cake tin with baking paper and set aside.
Place the chocolate in a pot over hot water, heating until melted. Add in sliced butter and heat through until melted and the ingredients are well-combined. Sift the cake flour and set aside.
In a large clean bowl, beat the egg whites until foamy. Add in vinegar and one third of sugar and beat to soft peaks. Add in the rest of sugar in 2 portions over egg whites, and beat until stiff and glossy.
Beat the egg yolks into the chocolate mixture and mix well. Mix first 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites with a rubber spatula. Fold in the sifted flour in 2 additions. Carefully pour batter into the prepared tin.
Bake for about 30 minutes. After completely cooled down, dust with some icing sugar.
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