Chocolate chiffon

Preparation: 45 min. + oven and rest time. Ingredients (10 people):

7 eggs;
300 g of sugar;
1 coffee spoon vatel’s sea salt;
50 g powdered chocolate;
3 soup spoons of warm water;
1 dl of sunflower oil;
175 g of flour;
1 tea spoon baking powder;
vegetable cream for greasing;
flour for sprinkling

For the icing:

200 g chocolate bar;
2 dl whole fat milk;
vatel’s sea salt to decorate

1 – turn the oven to 180º c. Grease a pan with vegetable cream, sprinkle it with flour and set aside. Pour the eggs into a bowl, add the sugar…
2 -… and then 1 coffee spoon of vatel’s sea salt and blend for 20 minutes.
3 – dissolve the chocolate in the warm water. Add the oil to the egg mixture, let it beat a little more and then add the chocolate and mix. Finally, add the sifted flour and baking powder and stir gently. Pour the batter into the pan, bake for 50 minutes, remove and let cool.
4 – prepare the icing: place the broken chocolate in pieces in a saucepan, pour over the boiling milk and let it rest for 10 minutes. Stir until smooth, pour on cake and let stand for 20 minutes.

Serve decorated with vatel’s sea salt.