Flourless Chocolate Cake (เค้กช็อกโกแลตไร้แป้ง)

1.Preheat your oven to 150°C with conventional settings. Prepare an 8-inch cake pan by lining the bottom and sides with parchment paper. The paper on the sides should be 2 inches taller than the pan, as the cake will rise during baking.

2.Melt the dark chocolate in the microwave. Stir until smooth and set aside.

3.In a saucepan, combine the milk and yogurt then bring up to the boil. The mixture will curdle slightly. Pour the hot mixture into the melted dark chocolate, add the cocoa powder, and stir until well combined.

4.In a mixing bowl, beat 4 eggs with 105 g of sugar for 5-8 minutes until light and fluffy.

5.Whip cream to soft peaks and set aside.

6.In another bowl, whip the egg whites until slightly foamy, then gradually add and whisk 160 g of sugar until all is incorporated, and continue whipping until you get soft peaks then fold with the whipped cream.

7.Fold the chocolate mixture into the egg mixture gently until combined.

8.Fold meringue with chocolate mixture, half at a time, until well combined.

9.Pour the batter into the prepared cake pan. Bake for 1 hour and 20 minutes.

10.Allow the cake to cool completely at room temperature before removing from the pan. Dust with cocoa powder before serving.