Place the butter and chocolate in the MicroCook (1,5 L), cover and cook for 2 minutes at 600 watts.

In a medium bowl, sift together the flour, cocoa powder and sugar. Mix together flour, sugar, cocoa, and salt in a stand mixer using a low speed until combined.

Protein cream:

Add a small amount of fine sugar to the Egg white and move it around with a blender. After the three-dimensional shape, add the fine sugar twice, until the horn is erected. fluffy.

In a large bowl, using an mixer on medium speed, cream the butter and sugar together for 3-5 minutes. Add the Egg yolk, one at a time, scraping down the sides of the bowl as needed. Add in the melted chocolate and vanilla extract. Beat until combined. Alternately add the flour mixture and cream, beginning and ending with the flour mixture. add the Protein cream. Mix until just combined.

Pour the batter into the prepared cake pan.

Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

sprinkled with icing sugar.