Whisk butter and icing sugar, add eggs and yolks and mix well.
When medium peak is reached, whisk egg whites and semolated sugar and in the meantime melt the chocolate at 45°C.
Once the butter mass is whipped, add melted chocolate and a small quantity of egg whites.
Then sprinkle the flours. The flours will have to be sieved together at least twice before being added.
For the dough to remain shining and stiff, flours and small quantities of beaten egg whites should be alternated.
inish with a good quantity of beaten egg whites.
Oven bake in a mould at 180°C for about 35 minutes.