Gateau au Chocolat

• 1 bitter and 2 milk chocolate bars Chocolate bars
• 2 tbsp Flour
• 2 tbsp Cocoa powder
• 50 ml Heavy cream
• 3 Egg yolk
• 50 grams Granulated sugar
• 3 Egg white
• 50 grams Granulated sugar
• 1 Powdered sugar for garnish

1. Apply butter to the pan, sprinkle flour, and set aside.
2. Refrigerate.
3. If you're using a cake pan from the dollar store, it's fine as-is.
4. Sift the flour and cocoa powder and set aside.
5. Mix the ingredients together until it turns white.
6. Create the meringue from the ingredients.
7. Beat well until stiff peaks form.
8. Melt the chocolate over a double boiler.
9. Warm the heavy cream in the microwave and mix with the chocolate.
10. Add the chocolate from Step 5 to the egg whites a little at a time and mix.
11. Add the meringue in 2 portions.
12. Mix half with the chocolate from Step 6 well.
13. Mix the other half together with the dry ingredients.
14. Mix the remaining meringue carefully as to not crush it.
15. It's good if you have a rubber spatula.
16. Preheat your oven to 180C.
17. Pour into the pan.
18. Lightly rap against the counter to eliminate air pockets and bake at 180C for 35 minutes.
19. Please adjust the time accordingly while observing the cake.
20. If you can cleanly insert a toothpick it's complete.
21. It's good while hot, but if you leave it overnight, you'll get a more developed, rich flavor.
22. It'll be soft right out of the oven but as time passes, it'll deflate.
23. That's fine.
24. Cool, then top with powdered sugar.

bitter, flour, cocoa, cream, egg yolk, sugar, egg, sugar, sugar

Taken from cookpad.com/us/recipes/144930-gateau-au-chocolat (may not work)