• In a bowl, combine low-gluten flour, cornflour, cocoa powder, and cornstarch. Sift these ingredients together to ensure a lump-free mixture.
• Heat corn oil in the microwave for 1.5 minutes, reaching around 90°C. Pour the warm oil into the dry ingredient mixture and whisk thoroughly.
• Add 20g dark chocolate chips and mix until melted. If the chips are large, consider pre-chopping them.
• Immediately add 40g of fresh milk and mix well. Incorporate the yolks of 8 eggs and continue mixing.
• Gradually add the remaining milk (up to 100g), ensuring it’s absorbed by the dough.
• Whip the egg whites in a tall bowl, adding 4g of lemon juice and a pinch of salt. Gradually add sugar in three parts, beating until stiff peaks form.
• Integrate the whipped egg whites into PART I in three stages, gently folding them with a spatula. Once homogeneous, add 100g of chocolate chips and mix.

Crafting the Chocolate Symphony :

• Use an 8-inch square pan lined with baking paper and secured with hooks at the corners. Pour the mixture into the mold and sprinkle 20g of chocolate chips on the surface.
• Employ a bain-marie technique by placing the mold over a tray of water at 70°C. Bake at 155°C for approximately 65 minutes. Ensure the oven is preheated.
• Allow the cake to cool, remove the paper, and indulge in the chocolaty perfection.