150 g Sugar
150 g Butter
250 g black chocolate
Melt the butter in a small saucepan over a very low heat and then break the dark chocolate into a bowl. Let it melt gently in a double boiler.
Dip a brush in the melted butter and brush your cake tin. Preheat the oven at thermostat 6 (180 °).
Mix the melted chocolate with the butter. Off the heat, add the powdered sugar, the vanilla sugar then the beaten eggs in an omelet with a small pinch of salt. Finally add the flour.
Pour into the mold and bake for 15 minutes. Leave to rest for 5 minutes in the oven off. To finish Leave to cool for about 1/2 hour, then refrigerate for at least 2 hours. Turn out the cake and cut it into individual pieces.