Instructions

• Line a 20 cm (8 in) detached/springform cake pan with parchment paper.
• In a food processor, crush the 300 g chocolate graham crackers until fine. Transfer the crumbs to a large bowl, add the 100 g cream cheese, and mix by hand until the mixture is smooth and homogeneous.
• Press the crumb mixture evenly and firmly into the bottom of the prepared pan to form a base. Set the pan aside.
• Place 100 ml cold water in a small microwave-safe bowl and add the 10 g gelatin sheets. Let the sheets soak in the water until soft (about 5 minutes).
• Microwave the bowl for a few seconds, then stir until the gelatin is fully dissolved and the liquid is clear. Let the gelatin cool briefly until it is lukewarm but still liquid.
• In a clean mixer bowl, whisk the 5 egg whites on medium–high speed until foamy and soft peaks form. Add the 250 g caster sugar in batches, continuing to beat until the whites are glossy and hold stiff peaks.
• With the mixer on low, pour the lukewarm dissolved gelatin into the meringue in a thin steady stream and mix briefly to combine.
• Spoon half of the meringue mixture evenly over the prepared cracker base and smooth the surface. Add the 20 g cocoa powder to the remaining meringue and fold gently with a spatula until evenly combined and uniformly brown. Pour the cocoa mixture over the white layer in the pan. Use a spoon to gently swirl or streak the two layers to create a zebra effect — do not overmix.
• Refrigerate the cake for 4 hours, or until set. Once chilled and firm, unmold the cake and serve.