Method

• 1.
  Preheat the oven to 180°C. Grease and line a 26cm springform cake pan with baking paper.

• 2.
  Place butter, chocolate and vanilla pod and seeds in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water). Cook, stirring frequently, for 8 minutes or until melted and combined. Set aside for 20 minutes to cool. Discard vanilla pod.
• 3.
  Using a stand mixer fitted with the whisk attachment, beat egg yolks and 1/2 cup (110g) caster sugar on high speed until thick and pale. Reduce speed to low and slowly add the chocolate mixture in a steady stream until combined. Add malted milk powder and beat until smooth, thick and glossy. Transfer to a large bowl and set aside.
• 4.
  Clean the bowl of the stand mixer and whisk attachment, then wipe both with a little white vinegar. Dry thoroughly with paper towel. (This will ensure eggwhites whip properly.) Add the eggwhites and beat on high speed until soft peaks.
• 5.
  Add remaining 1 cup (220g) caster sugar and beat for 5 minutes or until thick and glossy. Fold half the eggwhites through the chocolate mixture to loosen, then fold through the remaining eggwhites.
• 6.
  Pour into the prepared pan and bake for 45 minutes or until firm to the touch. Reduce oven to 100°C and bake for a further 30 minutes or until cracks appear on surface. Allow to cool in pan for 30 minutes.
• 7.
  Meanwhile, for the malt caramel, place all ingredients in a saucepan over medium heat, stirring until melted. Bring to the boil and cook, without stirring, for 3-4 minutes until golden.
• 8.
  Dust cake with cocoa and serve warm or cold drizzled with malt caramel.