1. Preheat oven to 180 fan-forced. In a large bowl of an electric mixer, fitted with the whisk attachment, beat the egg whites until soft peaks form gradually adding 1 cup sugar until a stiff meringue.
2. In a separate bowl whisk together the remaining ¼ cup sugar with the yolks and vanilla bean seeds (or paste) until pale and creamy.
3. Add flour, baking powder and milk and whisk until smooth. Gradually fold in the meringue mixture, in batches, using a whisk to ensure there are no lumps.
4. Spread batter into 20x30cm (5cm deep) baking dish pan then bake for 30-35 minutes or until cooked through.
5. For the soaking liquid, combine all of the ingredients in a jug. Use a skewer to pierce holes all over the cake, then gradually pour over the soaking liquid, allowing it to soak in. Refrigerate until cold.
6. For the topping, heat 200ml of the cream and then pour over the chocolate. Set aside then stir to combine until smooth. Once cooled, stir through remaining cream and combine and chill for at least 5 hours.
7. Whip the mixture until stiff peaks then spread on top of the cake. Scatter with cinnamon and serve.
*Miguel Maestre is a professional chef and has years of kitchen safety experience with knives and kitchen blow torches. For more information on knife safety visit our how to use knives safely guide here.
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