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1
Divide the egg yolks and whites.
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2
Put the ingredients in a bowl and heat in a microwave until the margarine has just melted.
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3
Stir well with a balloon whisk and add the egg yolks.
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4
Loosen the egg whites with a hand mixer and add the sugar in 2 batches.
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5
Whisk until you can obtain stiff meringue.
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6
Add 1/3 of the meringue into the chocolate mixture and fold in without breaking the air of the meringue.
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7
The batter itself is heavy so you don't have to worry too much.
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8
Add the rest of the meringue and fold in so as not to lose the air of the meringue.
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9
I used normal paper for lining the cake tin but it stuck to the cake badly.
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10
It might be better to use baking paper.
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11
Drop the cake tin from a high place several times to let the excess air out.
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12
Bake in the pre-heated oven to 170C for about 50 minutes.
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13
When a skewer inserted comes out clean, it is ready.
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14
When baking, this cake swells a lot, but after taking it out from the oven, it sinks.
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15
It will have big cracks too.
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16
After cooling completely, cover with cling film and chill for half a day or one day.
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17
Serve with plenty of powdered sugar.
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18
I served this with whipped cream and ice cream for my mum.
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19
I used this cocoa powder.
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20
If you use 180g it might be too bitter.
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21
If 130 g it is still quite dark.
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22
You can use less sugar about 60 g.
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23
This is a chocolate brownie.
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24
If you want to use up your old cocoa powder this is the recipe for you.
