For the brownie cake: melt 200 grams of chocolate with 200 grams of butter. Beat 4 eggs with 2 cups of sugar. Combine both mixtures, add vanilla essence, and finally almost 1 cup of flour with baking powder. Place in a 30x40 centimeter mold and bake for 30 minutes at 180 °C.
After unmolding the cake onto a serving platter, bring to the table and spread the pastry dulce de leche on top. If it is too hard, soften it a bit in the microwave.
Place the meringues on top so they stick.
Whip the cream together with the cocoa and the tablespoons of dulce de leche. Spread on top of the meringues.
Make the Italian meringue: with the sugar and a little water, make a syrup to the hard ball stage at 115°C if you have a pastry thermometer. Whip the egg whites to stiff peaks and pour in the syrup while beating continuously until cool. It is advisable to place a bowl of ice underneath to cool the meringue faster. Spread on top of the cocoa cream and decorate to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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