Ingredients

The following ingredients have 4 Servings
  • 4 eggs, separated
  • 1 tsp vanilla extract
  • 260g caster sugar
  • 110g unsalted butter, melted, cooled
  • 1/2 cup (75g) plain flour, sifted
  • 1/3 cup (35g) cocoa powder, sifted, plus extra to dust
  • 2 cups (500ml) lukewarm milk
  • Chocolate curls, to decorate

Instruction

  • Preheat the oven to 160°C. Grease a 26cm round cake pan and line with baking paper.
  • Place eggwhites in a stand mixer fitted with the whisk attachment and whisk to stiff peaks. Transfer to a bowl and set aside.
  • Clean stand mixer bowl and, using the paddle attachment, beat the egg yolks, vanilla and sugar until thick and pale. Add butter and beat for a further 1 minute. Add flour and cocoa, and, with the motor running, slowly add milk until combined. In 3 batches, fold in eggwhite.
  • Pour into prepared pan and bake for 1 hour or until set with a slight wobble in the centre. Set aside to cool, then chill for 4 hours to firm.
  • Scatter with chocolate curls and dust with extra cocoa powder to serve.