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1
Line the bottom and side of the cake tin with paper (you can use paper).
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2
Line the sides higher than the tin.
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3
Heat chocolate and butter in a microwave to melt.
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4
Put together the A) ingredients and sift twice.
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5
Preheat the oven to 170C.
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6
Put the egg yolks in a bowl and add granulated sugar.
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7
Put the bowl over a bain-marie of about 50C.
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8
Whisk until pale and fluffy.
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9
Add milk and brandy and stir well.
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10
Add the melted chocolate and butter and mix well.
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11
After mixing evenly, leave the bowl over a bain-marie to keep warm.
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12
To make the meringue, put the egg whites in a bowl add 1 teaspoon of sugar.
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13
Whisk and add the rest of the sugar in 2-3 batches.
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14
Keep on whisking until stiff peaks form.
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15
Take off the Step 3 bowl from the bain-marie.
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16
Add about 2 tablespoons of meringue to the chocolate mixture and mix with a balloon whisk.
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17
Add the sifted dry ingredients and stir gently.
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18
Add the rest of the meringue in 2-3 batches.
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19
Fold in with a plastic spatula to avoid breaking the meringue.
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20
It is important to fold in the meringue gently.
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21
Do not over mix.
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22
Pour the batter into a cake tin.
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23
Put the leftover batter stuck on the sides of the bowl into small cups to bake because it doesn't have enough air to expand.
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24
Drop the cake tin at a height to expel excess air.
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25
Flatten the surface with a spatula and put it in the 170C oven.
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26
Bake for about 50 to 60 minutes.
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27
While baking, the surface swells gradually and evenly first.
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28
After it has baked through, the middle swells a lot.
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29
Just after it's done, the surface evens out again.
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30
The surface tends to easily burn, so cover with foil if necessary.
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31
After taking out from the oven, the cake sinks and cracks.
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32
After cooling, remove the cake from the tin and peel off the paper.
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33
Sprinkle plenty of powdered sugar on top through a tea strainer.
