1. Preheat oven to 150 C.

2. In a bowl mix together water and egg replacer.

3. With a mixer, beat until frothy and double in volume.

4. Add sugar and beat for 8 minutes until the volume is doubled.

5. Add in vanilla essence and beat.

6. In another bowl sieve together flour, cocoa and baking powder.

7. Add this to the egg replacer mixture and gently fold to incorporate.

8. Do not over mix.

9. Grease and line a sheet pan.

10. Pour the batter and spread it out as an even layer.

11. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.

12. Let it cool on the pan for 15 minutes.

13. Flip it on another baking paper.

1. Bring a pan with water to boil. Simmer the flame.

2. Place a large on top of the pan without touching the water.

3. Add chocolate and cream.

4. Wait until it melts.

5. Remove from the double boiler and whisk it to make a smooth chocolatey mixture.

6. Add vanilla and salt and mix.

7. Refrigerate for 2 hours.

8. With the help of a hand mixer beat until smooth.

9. The mixture firms up after refrigeration.