3 med eggs, separated
After the egg whites had been whisked to stiff peak state, they were combined with the chocolate mix. Combining the egg white gently by folding it in resulted in a similar mix texture to that of a roulade.
Pouring the mix into a greased and lined baking tray, it was then placed in a pre-heated oven at 170C for 12 minutes when it was checked (we used a larger tray than recommended in the recipe so the mixture was thinner). Having checked the surface still had a spongy feel, the cake was removed from the oven and left to cool in its tray.