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Melt the chocolate with the butter. Leave to cool.
Separate the egg whites from the yolk. Beat the yolks well with the sugar. Add the chocolate + butter and mix. Here I added the 3 tablespoons of water. Add the sifted flour and the vanilla sugar sachet.
Heat the milk a little and gradually incorporate it into the composition, mixing well.
Beat the egg whites with a pinch of salt. Combine the egg whites, stirring from the bottom up, until a more liquid, homogeneous cream is obtained.
We take a tray with dimensions 24x24 (I used 22x26) and we cover it with butter and flour very well, otherwise the cake sticks.
Pour the composition slowly and put in the hot oven at 140 ° -150 ° for about an hour.
It browns on top.
When it is ready, let it cool and put it in the fridge for a few hours.
We portion it and serve it. A goodness !!!
