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Ingredients
- 2 and 2/3 180 grams Chocolate bar (I recommend black)
- 3 large Egg
- 70 grams Margarine or butter (unsalted)
- 45 grams Sugar
- 20 grams White flour
- 1 Powdered sugar
Method
- Mince the chocolate bar and melt together with the butter by immersing in 70-80C hot water bath (if this is too much trouble, you could microwave it).
- Use a whisk to beat 3 egg yolks for 2 minutes (it should start to become white).
- Once beaten and slightly warm, add to the mixture in Step 1 and mix.
- Whisk 3 egg whites.
- Once stiffened, add the sugar in 2 to 3 portions and mix.
- Continue mixing until the meringue forms peaks.
- Add a third of the meringue to the chocolate bowl from Step 2 and mix.
- Lightly combine the rest of the meringue.
- Try to leave the delicate bubbles as intact as possible.
- Lightly mix in the sifted dry ingredients.
- Pour into a baking-sheet lined pan and bake in the oven at 160C for 45 minutes.
- This is what it looks like after baking.
- Once it's cooled, remove it from the pan and refrigerate.
- After half a day, it'll deflate.
- Bonus: For the baking sheet, cut into a large circle and insert cuts into the high parts.
- Apply margarine to secure the paper on the pan.
