Authentic Gateau du Chocolat Using Chocolate Cream

Prepare 3 bowls and put A, B and C in separate bowls.
Microwave the butter on a heatproof plate for 1 minute.
Make a meringue with B using an electric mixer on high speed.
When it starts becoming stiff, change it to a lower setting and beat to get a fine meringue.
Use the electric mixer from step 2 on A (no need to wash).
Beat until it turns pale yellow in colour.
Add the melted butter to 3 and mix.
Then add the chocolate cream and whisk.
Sift C into 4.
Change from an electric mixer to a hand whisk, and mix.
Then add a third of the meringue and mix.
Add half of the meringue that is left and fold in with a rubber spatula.
Put 6 into the meringue bowl and fold in gently, scooping up from the bottom, so you don't destroy the air bubbles.
Grease the tin with butter, and line the bottom and sides with parchment paper.
The paper on the sides should be about 2 cm taller than the tin, as the batter will rise.
Bake in a preheated oven at 180C for 28-30 minutes.
When the surface puffs up and cracks, and the batter between the cracks is dry, the cake is done.
Leave to cool in the tin.
When it is cool, take it out of the tin and peel off the parchment paper.
Sift icing sugar on top using a tea strainer and it's done.