Step 1

Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake pan with parchment paper

Step 2

Combine the milk and butter in  a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming

Step 3

Sift the flour, cocoa powder and salt into a large bowl and pour over the hot milk and butter, mix until combined

Step 4

Add the egg yolks and vanilla extract, and mix until smooth and well combined

Step 5

In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and whisk until foamy

Step 6

Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks

Step 7

Add 1/3 of the meringue to the yolk mixture and mix until well combined

Step 8

Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined

Step 9

Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water

Step 10

Bake for 75 minutes or until the cake springs back when touched

Step 11

Cool on a wire rack for 5 mins

Step 12

Enjoy warm and serve with a dollop of whipped cream