METHOD

1. Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Allow to cool slightly.
   
2. Place the eggs, extra yolks, brown sugar and vanilla in the bowl of an electric mixer and whisk for 3–4 minutes or until pale and thick. Add the chocolate mixture, the flour, baking powder and almond meal and gently fold to combine. Pour into the tin and bake for 35–40 minutes. Allow to cool in the tin slightly.
   
3. Increase the oven temperature to 180°C (350°F). Place the extra egg whites in a cleaned bowl of the electric mixer and whisk on high speed until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl, add the vinegar and whisk for 2–3 minutes or until the meringue is thick and glossy. Add the cornflour and cocoa and fold to combine. 
   
4. Spoon the meringue mixture onto the cake and spread evenly. Return the cake to the oven for 20–25 minutes or until the meringue is golden and crisp. Allow to cool in the tin for 15–20 minutes. Gently run a knife around the inside edge of the tin and remove the ring. Allow to cool to room temperature before refrigerating for 2 hours. 
   
5. Place the cake on a cake stand or plate and dust with the extra cocoa to serve. Serves 8–10
   

Note: Don’t be worried if the cake cracks or collapses a little – it’s supposed to look a bit rustic. 

Photography: Anson Smart