Preheat oven to 325 degrees.

Lightly grease a 9 inch springform cake tin, line the base with parchment paper and set aside.

Melt the chocolate and butter together in a saucepan and let it cool a little.

Whisk the eggs, extra egg yolks, brown sugar and vanilla for 3–4 minutes or until pale and thick. Add the chocolate mixture, flour, baking powder and almond meal and fold gently to combine. Be thorough though!

Pour the cake mix into the tin and bake for 35-40 minutes.

Take the cake out of the oven and increase the temperature to 350.

Beat the egg whites in a clean bowl on high speed until soft peaks form and then gradually add the sugar whisking till it dissolves.

Now in goes the vinegar. Mix for another 2–3 minutes. The meringue will be thick and glossy. Fold through the cornflour and cocoa (don't forget to sift both!) and gently spread the meringue onto the cake.

Bake for another 20–25 minutes or until the meringue is golden and crisp.

Let the cake cool at room temperature for 30 minutes and then run a knife between the cake and pan to loosen the sides. Remove the springform ring.

Refrigerate for two hours to meld the flavors together.

Serve at room temperature lightly dusted with cocoa powder.