preparation

• Preheat the oven to 170°C (338°F) 10 minutes before baking.
• Line the baking pan with parchment paper.

gateau chocolate

1. In a bowl, melt the chocolate using a double boiler or microwave.
2. Add one egg yolk at a time to the melted chocolate and mix. (Be careful not to add the egg yolks to the chocolate while it is too hot, as it may cook the yolks and form lumps. Test the temperature of the bowl with your hand; if it's too hot, let it cool for about 5 minutes.)
3. In a separate bowl, place the egg whites and beat until stiff peaks form.
4. Add one-third of the meringue to the chocolate batter and gently fold it in using a rubber spatula, moving from bottom to top to avoid deflating the air bubbles. Add another one-third of the meringue and fold it in. Finally, add the chocolate batter to the bowl with the remaining one-third of the meringue and fold them together until well combined.
5. Bake in a preheated 170°C (340°F) oven for about 40 minutes. Insert a skewer and if it comes out clean, it is baked.