Steps

1. First, prepare the cake liner.
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2. Use a 15cm (6-inch) round cake pan with a solid bottom. For cakes where the bottom is detachable, hot water can seep in, so a solid-bottom pan is recommended.
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3. Line the sides with parchment paper and gently place it on the bottom.
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4. Combine 20g of Cake Flour and 40g of Cocoa Powder.
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5. Separate 3 Medium Eggs into yolks and whites. Be careful not to let any egg yolk get into the egg whites, as this will prevent the meringue from whipping properly.
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6. Keep the egg whites for the meringue chilled in the refrigerator until just before use.
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7. Lightly beat the egg yolks and immediately mix in 40g of Granulated Sugar [A]. Mix well until you no longer hear the grainy sound. There's no need to incorporate air at this stage.
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8. Warm water for the double boiler to about 60°C (140°F). Boiling water will scorch the chocolate, so let it cool slightly before using.
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9. In a stainless steel bowl, add 100g of Sweet Chocolate, 60g of Unsalted Butter, and 60g of Heavy Cream. Melt over a double boiler at around 60°C (140°F).
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10. Whisk well while warming to 50°C (122°F). Keep the hot water from the double boiler, as it will be used later.
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11. Whisk the egg yolk and sugar mixture again, then add it all at once to the chocolate mixture.
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12. Mix thoroughly until the chocolate and egg yolk are uniformly and smoothly combined.
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13. Whip the chilled egg whites with a hand mixer on high speed. Add the granulated sugar in three stages, not all at once, for a fluffy meringue.
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14. Once the egg whites start to foam, add 1/3 of 50g of Granulated Sugar [B].
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15. As the foam becomes finer and fluffier, add the second portion of granulated sugar.
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16. When you can see trails from the whisk, add the remaining granulated sugar.
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17. Whip until stiff peaks form. A slightly soft, creamy meringue is ideal for this recipe.
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18. Finally, switch to low speed and gently rotate the bowl without moving the mixer to refine the meringue's texture.
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19. Adjust the temperature of the chocolate mixture to 40°C (104°F). If the temperature is too low, the cake will be heavy; if it's too high, it will be light in texture.
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20. Add 1/3 of the meringue to the chocolate mixture and gently fold it in from the bottom. Stop when some streaks of meringue are still visible.
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21. Sift the prepared flour mixture (cake flour and cocoa powder) all at once over the bowl.
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22. Switch to a rubber spatula and gently fold from the bottom until no dry flour remains. The batter should drop with a slight plop. Continue mixing to fully incorporate the flour and moisture.
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23. Add the remaining meringue to the chocolate batter all at once.
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24. Gently fold until the meringue is well incorporated into the batter. Be careful not to deflate the air bubbles.
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25. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
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26. Gently tap the pan on the counter a few times from a low height to remove any excess air bubbles.
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27. Place the cake pan into a baking dish slightly larger than the pan. Add hot water to a depth of about 1cm (0.4 inches).
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28. Bake in a preheated oven at 160°C (320°F) for 35 minutes.
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29. After 35 minutes, remove the water bath and bake for an additional 10 minutes at the same 160°C (320°F).
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30. Once baked, immediately tap the pan on the counter 4-5 times from a low height to release excess steam. This prevents shrinking and sinking. Avoid dropping from a high height, as this can cause cracking.
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