Flourless Cocoa Dream Cake (โกโก้ดรีมเค้ก)

1.Prepare a 22 cm cake tin by lining it with parchment paper. Preheat the oven to 180°C on conventional settings.

2.Melt dark chocolate, butter, and cocoa powder in a mixing bowl over a pot of simmering water, stirring until smooth. Remove from heat and set aside.

3.Separate the egg yolks and whites. Beat the yolks with 50 g of sugar until fully dissolved. Add the melted chocolate mixture and mix until well combined.

4.Combine cream of tartar with the remaining sugar. Beat the egg whites until soft peaks form, then gradually add the sugar, one spoon at a time, until a stiff meringue forms. Gently fold the meringue into the chocolate mixture. Pour the batter into the prepared tin and bake for 45 minutes.

5.Remove the baked cake from the oven then run a knife about ½ inch from the edge of the cake. The centre of the cake will naturally sink, as is typical for flourless chocolate cakes.

6.To make the Bavarian cream, soak gelatin sheets in ice-cold water until softened.

7.Heat milk and cocoa powder, stirring until the cocoa dissolves. Beat egg yolks, sugar, and vanilla extract until smooth. Gradually add the cocoa mixture, half at a time, stirring constantly. Place the mixture over a pot of simmering water and stir with a rubber spatula until it thickens enough to coat the spatula's back. Remove from heat and stir in the softened gelatin until fully dissolved.

8.Cool the mixture by placing the bowl over an ice bath. Whip the cream to soft peaks, then fold it into the cocoa mixture. Pour the Bavarian cream into the sunken centre of the cake. Chill for 3 hours.

9.Dust the cake with cocoa powder, slice, and serve.