Grease a bundt tin with a little bit of melted butter. Dust the tin with a little extra flour or cocoa. Turn the tin upside down and tap on the bottom to remove any excess.

Preheat your oven to 160 degrees fan bake (or 180 degrees regular bake)

Separate your egg whites from the yolks. Place the egg whites into a large bowl and the egg yolks into a small bowl or mug and set aside.

Add the milk into your small bowl with the egg yolks and whisk with a fork to combine.

In a medium sized saucepan, place together the butter, cocoa, cream and 1/3 cup of the sugar.

Heat the chocolate mixture on low and stir slowly until everything has melted and the mixture is smooth.

Add your egg yolk and milk mixture to your chocolate mixture and mix in well.

Bring the mixture to a simmer, stirring constantly for about 1 minute. The chocolate mixture should be smooth, and glossy. Remove your saucepan from the heat and set aside to cool slightly.

While that cools, take your bowl of egg whites that you prepared earlier and add in the remaining 1/3 cup of sugar. Using an electric beater, whisk well until the egg whites have formed stiff peaks and the sugar has fully dissolved. This should take about 5 minutes.

Add the flour and baking powder to the chocolate mixture and mix until it is just combined.

Next take 1/3 of the whipped egg whites and add it into your chocolate cake base that is in the saucepan. Mix well.

Place all of your chocolate mixture into your bowl with the remaining egg whites. Gently fold the two together until it is well combined and an even colour overall.

Spoon the batter into your prepared bundt tin. Gently spread it out evenly

Bake for 30 minutes or until just baked through.

Remove from the oven and allow to rest for 10 minutes to allow it to release from the pan slightly.

Turn out onto a serving dish or chopping board. Slice through the middle using a serrated knife to make a top and bottom ring.

Serve warm with some berry jam and whipped cream