260 g dark chocolate
135 ml milk
40 g yoghurt
4 eggs
105 g caster sugar for eggs
4 egg whites
160 g caster sugar for egg whites
135 ml pouring cream
55 g unsweetened cocoa powder, sifted
Preheat oven to 150 degrees. Grease 20 cm spring form pan and line base with baking paper. Paper should protrude 2.5 cm over edge of tin
Put the chocolate in a large stainless steel bowl and set over saucepan of simmering water to melt. Boil water for 2 minutes and stir chocolate to melt.
Put milk and yoghurt in saucepan over medium high heat and bring to boil. Turn off the heat, mixture should be curdled milk.
In a separate bowl, Whisk eggs and caster sugar for about 10 minutes. Mixture should be light and nearly double in volume.
Whisk egg whites in very clean bowl to soft peaks. Add sugar for the whites and whisk into shiny meringue. Don't over whisk. Place in fridge.
Whisk cream into soft peaks and place in fridge.
Next, you will need all of the components ready to fold together, the melted chocolate, curdled milk, eggs, meringue, whipped cream and cocoa powder. Pour curdled milk into chocolate and fold and then add cocoa - whisk well until fully incorporated. Fold in whipped eggs in 3 batches, making sure first batch is fully incorporated before adding more. Lightly fold meringue into whipped cream. Fold this mixture into the chocolate mix in 3 batches making sure you fully incorporate the first batch before adding more.
Using spatula, scoop batter into prepared tin and tap on bench to even out the mix. Bake for 1 hour 15 minutes to 1 hour 30 minutes. Do not disturb the cake cooking for the first 45 minutes. After that, rotate to ensure even cooking. You can cover top of cake with baking paper and lower temperature if the top is starting to brown. Check if cooked by placing hand and on top to feel if it mix is set through. Let cool 30 minutes before serving. Serve with sharp knife that had been warmed in hot water and clean blade completely between cuts.
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