Line a kitchen parchment sheet on the cake pan. I am using a paper form a printer which is taller than the sides of the cake pan.
Sift cake flour and cocoa together. Preheat the oven to 160℃.
Put chocolate and butter in a bowl and melt it over hot water.
Add heavy cream and brandy to Step 3 and keep it on hot water so it doesn't cool.
Separate the eggs into egg yolks and whites. Add half amount of granulated sugar to the egg white and whip up a stiff meringue. Keep it in the refrigerator after it is ready.
Add the rest of the granulated sugar to the egg yolk and whip until the mixture becomes thick.
Add step ④ to the egg yolk mixture from step ⑥ and mix.
Add 1/3 of meringue from step ⑤ to step ⑦ and mix.
Add the sifted flours from step ② to step ⑧ and mix it evenly.
Add the rest of the meringue in 2 portions to step ⑨ and mix gently.
Pour the dough into the cake pan and bake in a 160℃ oven for 40 to 45 minutes. Check if it is baked using a bamboo skewer.
When it is ready, take it out of the cake pan quickly and let it cool on a cake cooler.
This is the chocolate I used for this time. (Venezuela Bitter) From Morinaga with 55 percent of Cacao.
The cracks will be fine when the cake is cool. This picture is for when I baked it in a 15cm in diameter round cake pan.
This is baking with 18cm in diameter. Its a bit shorter than the other one. Sprinkle powder sugar to your liking.
Story Behind this Recipe
The cake will be very different depending on the amount of chocolate and butter. When there isn't enough flour, it will become hard, so I made it to be just the right stiffness.
If you are using chocolates which are not sweet, adjust the amount of granulated sugar you use to your liking. Whipping the meringue is the most important process. Make sure to whip up a stiff meringue. It tends to be a hard cake if there ins't enough flour. I use lots of flour. That makes the cake fluffy.