Chocolate Gâteau

Line the bottom and sides of the cake pan with parchment paper; set aside. In a medium bowl, melt chopped chocolate and butter over a double boiler, stirring until smooth and well combined.

In a separate bowl, whisk egg yolks until they turn pale yellow. Pour the egg yolks into the chocolate and butter mixture and mix well. Once combined, gently fold in the sifted cake flour.

For meringue, add egg whites to a separate bowl and whisk with a hand mixer until foamy. Gradually add in sugar and whisk until soft peaks form.

Carefully fold half of the meringue into the chocolate mixture using a spatula, making sure not to deflate the meringue. Then, add the remaining meringue and fold until mixture is well combined. Pour batter into the prepared cake pan and cover it with aluminum foil.

Next, pour 400 ml of water (not included in ingredients) into the pot. Place two flat dishes with a diameter of about 19 cm on top of each other in the pot. Cover and heat over [MED] heat for about 5 minutes until the water comes to a boil. Once steam vigorously appears, uncover and place the cake pan with batter on top of the dishes. Cover and steam-bake over [EXT LOW] heat for 60 minutes.

Uncover and check for doneness by poking the cake with a skewer. If the skewer comes out clean, carefully remove the cake from the pot. Allow it to cool, then remove the cake from the pan and refrigerate until chilled before serving.