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1
Preheat the oven at 180 Celsius and place the oven rack and the bottom part of the oven.
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2
Prepare a 8- or 9-inch cake pan on a baking sheet. Rub vegetable oil on the cake pan's surfaces.
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3
Boil some water in a separate pot.
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4
Place the chocolate and cocoa powder in a separate large bowl.
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5
In another bowl, mix the 2/3 cup sugar and a pinch of salt. Add milk and mix in order to form a smooth paste.
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6
Add the remaining milk to the bowl and cook on medium heat, stirring occasionally, until the mixture begins to boil.
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7
Continue stirring for 2 to 3 minutes and then pour the mixture on the chocolate/cocoa powder mixture. Mix well until the chocolate is completely melted and smooth.
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8
Allow the chocolate sit for about 10 minutes and then add the egg yolks and vanilla. Mix well.
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9
Whisk the egg whites using an electric mixer until soft peaks form.
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10
Gradually add the remaining 1/3 cup of sugar, mix together until the egg whites become slightly firm, but not dry.
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11
Add 1/4 of the egg whites to the chocolate mix, carefully fold the remaining egg whites into the mixture.
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12
Place the bowl on the pot with boiling water and place both in the oven. Bake for up to 25 minutes.
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13
Remove the cake from the oven and cool for 2 hours. Cover it in plastic wrap and place in the refrigerator overnight.
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14
Remove the cake and allow it come to room temperature, about 1 hour. Serve the cake with peaches, strawberries or kiwi fruit on top.
