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1
Prepare 3 bowls and put A, B and C in separate bowls.
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2
Microwave the butter on a heatproof plate for 1 minute.
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3
Make a meringue with B using an electric mixer on high speed.
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4
When it starts becoming stiff, change it to a lower setting and beat to get a fine meringue.
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5
Use the electric mixer from step 2 on A (no need to wash).
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6
Beat until it turns pale yellow in colour.
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7
Add the melted butter to 3 and mix.
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8
Then add the chocolate cream and whisk.
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9
Sift C into 4.
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10
Change from an electric mixer to a hand whisk, and mix.
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11
Then add a third of the meringue and mix.
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12
Add half of the meringue that is left and fold in with a rubber spatula.
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13
Put 6 into the meringue bowl and fold in gently, scooping up from the bottom, so you don't destroy the air bubbles.
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14
Grease the tin with butter, and line the bottom and sides with parchment paper.
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15
The paper on the sides should be about 2 cm taller than the tin, as the batter will rise.
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16
Bake in a preheated oven at 180C for 28-30 minutes.
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17
When the surface puffs up and cracks, and the batter between the cracks is dry, the cake is done.
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18
Leave to cool in the tin.
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19
When it is cool, take it out of the tin and peel off the parchment paper.
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20
Sift icing sugar on top using a tea strainer and it's done.
