1. melt 150 grams of dark cooking chocolate with 150 ml of whipped cream and 15 grams of butter. 2. In a separate bowl, mix 4 egg yolks, 1 teaspoon of vanilla paste, 220 grams of caster sugar, 60 ml of full cream milk, and 35 ml of vegetable oil. 3. Add 60 grams of low protein flour, 15 grams of cocoa powder, and 1/2 teaspoon of baking powder to the mixture. 4. In another bowl, whisk 4 egg whites and 60 grams of caster sugar until stiff peaks form. 5. Fold the egg whites into the chocolate mixture. 6. Bake the cake until cooked through.