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1
Cut the chocolate and butter into small pieces and put into a heatproof dish with the heavy cream.
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2
Cover with cling film and microwave (at 500W for 2 minutes).
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3
After the mixture starts to melt, stir well.
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4
You don't have to worry about separation at this point!
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5
Add 30 g of granulated sugar to the egg yolks and whip until fluffy.
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6
Add Step 1 to 2 and stir well.
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7
Sift in the cocoa powder and flour and stir well.
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8
In a separate bowl, add the egg whites.
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9
Add the 100 g of granulated sugar in 3 batches and beat until soft peaks form.
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10
Divide the egg whites into 2 batches and add it to the chocolate mix one batch at a time.
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11
For the first batch, stir well and fold in the rest gently.
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12
Pour the batter into a cake tin lined with baking paper and bake in the pre-heated oven to 170C for about 30 to 40 minutes.
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13
Note: The cake expands a lot right after baking!
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14
After leaving to rest overnight, it will sink about 5 cm.
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15
You will enjoy a crispy outside and moist inside delicious cake.
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16
With less sugar: Use 70 g of sugar (for egg yolks) + 30 g (for egg whites) for a less sugar cake.
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17
With Brandy: You can add brandy to the less sugar version.
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18
It'll be an adult spin!
