Preparation:

Melt the Beppino Occelli butter in a saucepan: once melted, let it cool to room temperature.

In the meantime, whisk the egg yolks in a bowl with 150 g of sugar (keeping the egg whites in another bowl). Use an electric mixer or, in its absence, a simple hand whisk.

When the two ingredients are well whipped in a frothy consistency, continue to whisk together, and add a spoonful of cold water, vanilla extract, salt and melted butter that is now cold (in this order).

After beating the mixture for a few more minutes, also add the sifted flour, mixing it several times, stirring carefully to incorporate it well.

Now heat the milk in a saucepan: and when it is warm enough, add it to the mixture, pouring a little at a time and stirring very well to prevent lumps from forming and obtain a perfectly homogeneous and smooth batter.

Then, whisk the egg whites  together with about half a teaspoon of lemon juice. Mix them into the batter gently, mixing from bottom to top.

Line a square baking tray (about 20 cm on the side) with parchment paper, transfer the mixture and bake it in a preheated oven at 160 ° C for about 55-60 minutes (or until golden brown).

Once out of the oven, let the cake cool to room temperature, and then put it in the refrigerator for at least 2 hours, so that it compacts well.

After 2 hours, cut the cake into squares, placing them on a serving plate and decorating them with light sprinkling of icing sugar.

Then prepare the accompanying chocolate cream. Put 70 g of sugar and about 1 glass of water in a saucepan: stirring with a wooden spoon, bring to a boil, so as to obtain a rather thick syrup.

At this point, remove the saucepan from the heat and add the chopped chocolate, stirring well until it is completely melted.

Return to the heat and let the cream go, without stopping stirring, until the suitable consistency is reached (it must be not too liquid nor too thick).

Once ready, let it cool a little, then drop it on each square of magic cake.

Now you can serve the dessert!