Spread butter on the cake pan and line the cake pan with paper.
Melt the chocolate in a double boiler. (If in a stainless bowl, heat on a induction stovetop on 1 level.)
When the chocolate has melted, take off the hot water. Add butter and mix while the chocolate is still warm. Add cocoa and white flour from Step 1 and mix.
Add half the amount of sugar to the egg white and whip up a meringue. ( Make a stiff one )
Put an egg yolk in another bowl and add the rest of sugar. Use the hand mixer you used at Step 5 and cream until the egg yolk becomes white.
Preheat the oven (160℃ ).
Add the egg yolk mixture from Step 6 to Step 4 and mix.
Add the batter from Step 8 to 1/3 of the meringue from Step 5 and mix well. Add the rest of the meringue and mix gently in a cut-and-fold motion.
Pour the batter from Step 9 into the cake pan and put it in the preheated oven. Bake for 35 to 40 minutes.
It expands! But will soon shrink back down again.
I baked this for the "Golden Week" holidays. The difference between the previously posted picture is that I used different cocoa. This time was delicious, too.
Take it out of the cake pan when it is cool and sprinkle some powdered sugar, and you're done!
Here's another one I baked.
I decided to indulge a bit after putting on my morning make-up.
Story Behind this Recipe
I wanted to make it more easily.
To whip up the meringue, add 1 pinch of sugar and whip at the highest speed. Then from the next addition, add the remaining sugar in about 3 batches using high low and whip up. I think this method will produce a great meringue.