Preheat oven to 180 degrees. Keep a 1.2 ltr baking pan ready.
Keep the egg whites in a clean bowl. Beat the egg yolks with a fork and set aside.
Combine chocolate, milk and the chocolate powder and keep on low flame. Stir continuously till the chocolate is completely melted. Take off the heat.
Add the breadcrumbs and mix well. When slightly cooled, pour in the egg yolk in a stream and whisk continuously to avoid lumping. Pour into the baking pan,
Bake for 25 minutes or till the top is set.
Meanwhile, beat the egg whites till stiff. Add the sugar and continue to beat till it becomes glossy like for meringues, ie. when you lift up your beater, it should stand up.
Take out the baked chocolate base, spread the jam evenly on top.
Now dump in the beaten egg white and spread evenly.
Return back to the oven and bake for 15 minutes or till the meringue gets done.
Serve warm or cold - I felt it tasted much better when cold!
1. Instead of using milk + chocolate powder, use chocolate milk like the original recipe had suggested. 2. The sweetness was very mild. You can add around 50 gms of sugar to the chocolate base to make it more sweet.