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1
Coat the mold with butter and sprinkle with flour or line with parchment paper.
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2
Put the finely-chopped chocolate and butter into a bowl to melt in a double boiler.
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3
When the chocolate has melted completely, add the brandy or rum to mix in.
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4
Put the egg yolk and sugar into a bowl.
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5
Whisk well until white and thick.
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6
Prepare another bowl to whisk the heavy cream until the mixture forms peaks.
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7
Put it into Step 4's bowl to mix in.
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8
Add the melted chocolate.
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9
Mix with a whisk.
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10
Sift the cocoa powder and stir up from the bottom like cutting with a spatula.
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11
Preheat the oven to 160C.
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12
Prepare another bowl to make a meringue.
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13
Put the egg white and granulated sugar, whisk well until the mixture forms peaks.
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14
Add the meringue into Step 7's bowl.
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15
Mix everything well with a spatula.
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16
Pour the batter into the mold.
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17
Bake for 40-45 minutes at 160C.
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18
Check with a skewer and when it comes out clean and it's done.
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19
Just after baking, brush with brandy or rum using a pastry brush to give it an adult flavor.
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20
When the cake has cooled, wrap it with plastic wrap to leave for 1-2 days.
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21
The flavours should have soaked in and softened the cake by now.
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22
(Keep it in the fridge during the summer)
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23
Just before serving, sprinkle with caster sugar.
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24
It looks nice.
