Preheat the oven to 180 °C. Prepare the mold where you will bake by greasing and flouring the surface.
Sift the flour together with the baking powder. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Add the sugar and beat until peaks form. Then, add the egg yolks one by one. Reduce the mixer speed and add one-third of the flour and one-third of the milk. Repeat the process until all the flour and milk have been incorporated, then add the vanilla.
Pour the mixture into the prepared mold and bake for 35 to 40 minutes. Let cool for 5 minutes and unmold.
Let the cake cool and poke it with a fork. Meanwhile, melt the chocolate in the microwave. For this, cut it into pieces of the same size, put it in the microwave on medium power, stirring every minute until it is completely melted.
Blend the milks together with the cream until you get a creamy consistency. Add the melted chocolate and mix well. Pour this mixture over the cake. If necessary, poke the cake again so it absorbs the liquid well.
Refrigerate for 1 hour. It is now ready to enjoy. You can decorate it with a soft, not overly sweet meringue. I like it with a thin layer.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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