method

Preheat the oven to 150ºC (300ºF). Grease a 20 cm (8 inch) spring-form cake tin and line the base and sides with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.

Put the chocolate in a large stainless steel bowl and set it over a saucepan of simmering water, making sure the base of the bowl does not touch the water — the bowl must be large enough to hold the whole cake mix. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and stir the chocolate as it slowly melts.

Put the milk and yoghurt in a saucepan over medium–high heat and bring to the boil. Turn off the heat — you should have a curdled milk mixture.

Put the eggs and the 105 g (33/4 oz) sugar for the eggs in the bowl of an electric mixer fitted with a whisk attachment. Whisk at medium speed for about 10 minutes, or until the mixture is very light and has doubled in volume.

In a very clean bowl, whisk the egg whites to soft peaks using an electric mixer. Slowly add the 160 g (53/4 oz) sugar for the whites, whisking until soft peaks form and you have a shiny meringue. Be careful not to over whisk. Place in the refrigerator.

Whip the cream until soft peaks form and place in the refrigerator until needed.

You should have ready to fold together the melted chocolate, curdled milk, whipped eggs, meringue, whipped cream and cocoa powder.

Pour the curdled milk into the chocolate and use a whisk to mix it in, then add the cocoa and whisk until completely incorporated. Fold in the whipped eggs in three batches, making sure you completely incorporate the first batch before adding more — don’t worry too much if you can still see streaks of eggs with the next two batches.

Lightly fold the meringue into the whipped cream, taking care not to knock out too much air. Fold this into the chocolate mix in three batches, making sure you incorporate the first batch before adding more.

Using a spatula, scoop the cake batter into the cake tin and gently tap it twice on the bench to even out the mix.

Bake for 11/4–11/2 hours. (If you can smell the cake cooking within the first 25 minutes. your oven is too hot and you need to drop the temperature.) Do not disturb the cake for the first 45 minutes of cooking, after which time you should rotate it to ensure even cooking. You may need to cover the top of the cake with baking paper and lower the oven temperature if the top of the cake is starting to brown. Test to see if the cake is baked by gently placing your hand on top of it and wobbling it a little — you should feel that the cake has set through.

Remove from the oven and allow to cool in the tin for about 30 minutes, before removing the sides. When completely cool, slide the cake onto a serving plate, to serve. It is best to use a sharp fine-bladed knife to cut this cake.

Have a jug of very hot water close by, dip the knife in, and leave for about 10 seconds to warm the blade through. Dry the knife on a tea towel before slicing. Repeat this process after every slice for a perfectly clean cut.

note

This chocolate cake can be stored in an airtight container at room temperature for 1-2 days, and can be refrigerated for up to 5 days. Bring it back to room temperature for at least 2 hours before eating – or better still, warm it up in a 150°C (300°F) oven for about 10 minutes to freshen it up again.

You can also enjoy this cake cut into portions and steamed for about 6-8 minutes, then topped with fresh berries and thick (double/heavy) cream.