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  1. Melt the Toscano Black 70% chocolate in the top of a double boiler with the butter.
  2. Whip the egg yolks with the icing sugar with a whisk until they are fluffy and fold in the melted chocolate and butter.
  3. Butter a cake pan and line with waxed paper.
  4. Pour the batter into the pan, which will make a 1.5 cm layer.
  5. Bake at 160°/170°C for about 10 minutes.
  6. Cool and turn the cake out onto a plate.

Chocolate Recipe by Amedei

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