Instructions: Sift the cocoa and flour into a bowl with a pinchof salt.

Using a wooden spoon beat the butter with 200g sugar until creamy.

Beat in 3 egg yolks 1 whole egg and the soured cream.

Stir in the chocolate chunks.

Whisk 3 egg whites to soft peaks then whisk in the remaining 125g sugar until thick and glossy.

Butter and lightly flour a 24cm springform pan and spread about two thirds of the meringue around the sides not the base spreading about threequarters of the way up the sides.

Spoon the chocolate mixture into the tin and gently spread out until it meets the meringue.

Spoon the remaining meringue over the top.

Using the tip of a knife swirl some of the stiff cake mix into the meringue topping 2 to 3 times.

Place in a preheated oven (170C/325F/Gas Mark 3) for 30 minutes then cover loosely with foil.

Bake for a further 40 minutes or until a wooden skewer inserted into the middle comes out clean.

Remove allow to cool completely in the tin then remove the sides and decant onto a plate.

Serves 6

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