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Export 6 ingredients for grocery delivery
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
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