Toast the milk powder

• Toast the milk powder in a dry pan over medium-low heat, stirring constantly, until deep golden and nutty.
• Set aside to cool, then divide between the torte and the chantilly.

Prepare the pan and oven

• Preheat the oven to 170 °C.
• Grease and line the base of the springform pan with baking paper.

Melt chocolate and butter

• Melt the chocolate and butter together in a saucepan over low heat until smooth.
• Stir in the hōjicha powder, toasted milk powder and salt, then remove from the heat.

Whisk the yolks

• Whisk the egg yolks with half of the sugar until pale and thickened.
• Fold the warm chocolate mixture into the yolks.

Whip the egg whites

• Whip the egg whites to soft peaks, then add the remaining sugar and whip to glossy medium peaks.
• Fold the meringue into the chocolate batter in three additions, keeping as much air as possible.

Bake the torte

• Pour the batter into the prepared pan and smooth the top.
• Bake until the edges are set and the centre still has a slight wobble.
• Cool completely in the pan on a rack; the top will crackle as it cools.

Make the blueberry compote

• Simmer the blueberries with the lemon juice and a spoonful of sugar until they burst and thicken slightly.
• Cool completely.

Whip the toasted milk chantilly

• Whip the cold cream with the toasted milk powder, powdered sugar and vanilla bean seeds to soft peaks.
• Chill until serving.

Serve

• Dust the cooled torte with cocoa powder.
• Slice and serve with the chantilly and blueberry compote.