Put the chocolate, heavy cream and milk into a frying pan. Turn the heat on to dissolve, but do not let it boil.

Make a meringue. Beat 20 g of sugar into egg white. Whisk until stiff peaks appear. Preheat the oven to 170°C.

Put the egg yolk into a bowl, sieve cocoa powder and corn starch. If the egg yolks are sparse, add the cocoa powder to the another bowl with the chocolate mixture.

Strain and add the chocolate mixture to Step 3.

Add the 1/3 of meringue into Step 4 and mix with a hand mixer.

Add the rest of meringue and mix from the bottom. Then put the mixture into the meringue bowl, mix until smooth.

Pour the batter into a mold, and put the mold into a pan with hot water (pictured at Step 16) steam-bake for 15 minutes at 170°C, then cover with aluminum foil, reduce temperature to 150°C, and bake for 30 minutes.

When baked, take the cake out from the mold to let it cool.

Sprinkle the caster sugar and enjoy the treat.

It will not separate and fluffy from top to bottom. Let it cool and it enriches the texture.

Here, I used 200 ml of milk, but it stayed fluffy and soft too.

For Valentine's Day, I decorated the cake like this and gave it to my husband and kids. (It has the kanji character for "love")

I use 22 x 11 cm pound cake mold, I could bake 2 with the same amount of this recipe.

With half the amounts, I baked 4 silicone cups (10 x 3.5 cm) 20 minutes at 170°C.

With the half amount, I baked 4 muffin cups (6.5 x 5 cm) 30 minutes at 150°C.

Note: I use a mold with a removable bottom. As I bake the cake in a water bath, cover the bottom with aluminum foil to prevent the hot water from seeping in.