Preheat to 170°C. Grease and line a 20cm round cake tin.
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Beat egg whites until soft peaks form. Gradually add 100g sugar, whisking until stiff and glossy..jpg?x81849)
In a separate bowl, add the yolks and pour gradually in the egg white and fold gently..jpg?x81849)
Sift together flour, cocoa powder, baking powder, and salt..jpg?x81849)
Fold the dry ingredients into the egg mixture alternately with the milk and melted butter..jpg?x81849)
Pour batter into the tin and bake for 25-30 minutes or until a skewer comes out clean. Let cool for 10 minutes, then transfer to a wire rack..jpg?x81849)
Warm heavy cream over medium-low heat until steaming, stirring occasionally..jpg?x81849)
In a bowl, whisk egg yolks and 100g sugar until pale and thick..jpg?x81849)
Slowly whisk a small amount of hot cream into yolks, then whisk the mixture back into the saucepan..jpg?x81849)
Stir over low heat until thick enough to coat a spoon (8-10 minutes). Do not boil..jpg?x81849)
Remove from heat, stir in vanilla, and let cool slightly..jpg?x81849)
Spread custard over the cake. Let cool for 10 minutes, then refrigerate for 2-3 hours..jpg?x81849)
Sprinkle granulated sugar evenly over the set custard..jpg?x81849)
Use a kitchen torch to caramelize until golden and crackly..jpg?x81849)
Let set briefly before serving.