Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tin (approximately 23x33 cm/ 9x13 inches) with baking paper.

Separate the eggs. Set the egg whites aside for the meringue.

Beat the egg yolks, sugar and pinch of salt together until light and fluffy. Add the very soft butter and mix well. Add the milk and mix as well.

Mix together the flour, cocoa powder and baking powder and incorporate into the egg mixture.

Pour the batter into the prepared tin and bake for about 15-20 minutes. Check after 15 minutes, the batter should have formed a crust and should not be very jiggly in the middle when pushed with the finger. If it is still too jiggly bake for another few minutes.

In the meantime prepare the meringue. Beat the egg whites and the salt on high speed until quite stiff.

Slowly start adding sugar and vanilla extract and continue beating until the mixture is stiff and glossy.

Reduce the oven temperature to 160 degrees Celsius/ 320 degrees Fahrenheit.

Spread the meringue on top of the cake and continue baking for about 10 minutes until the meringue has risen and is slightly golden.

Grate the chocolate and sprinkle on top of the cake as soon as you take it out of the oven.