-
1
Apply butter to the pan, sprinkle flour, and set aside.
-
2
Refrigerate.
-
3
If you're using a cake pan from the dollar store, it's fine as-is.
-
4
Sift the flour and cocoa powder and set aside.
-
5
Mix the ingredients together until it turns white.
-
6
Create the meringue from the ingredients.
-
7
Beat well until stiff peaks form.
-
8
Melt the chocolate over a double boiler.
-
9
Warm the heavy cream in the microwave and mix with the chocolate.
-
10
Add the chocolate from Step 5 to the egg whites a little at a time and mix.
-
11
Add the meringue in 2 portions.
-
12
Mix half with the chocolate from Step 6 well.
-
13
Mix the other half together with the dry ingredients.
-
14
Mix the remaining meringue carefully as to not crush it.
-
15
It's good if you have a rubber spatula.
-
16
Preheat your oven to 180C.
-
17
Pour into the pan.
-
18
Lightly rap against the counter to eliminate air pockets and bake at 180C for 35 minutes.
-
19
Please adjust the time accordingly while observing the cake.
-
20
If you can cleanly insert a toothpick it's complete.
-
21
It's good while hot, but if you leave it overnight, you'll get a more developed, rich flavor.
-
22
It'll be soft right out of the oven but as time passes, it'll deflate.
-
23
That's fine.
-
24
Cool, then top with powdered sugar.
