We will start by preheating the oven to 90 degrees centigrade. Next we prepare the Italian meringue. In a saucepan add the sugar and water and begin to heat over medium heat until the syrup reaches 122 degrees Celsius.
Meanwhile, in the bowl or in the glass of a blender, add the egg whites and begin to foam them with the rods, if we do it with a robot. we will beat at medium speed while the syrup is being made.
When the syrup reaches the temperature add to the egg whites in the form of a thread on the side of the bowl careful not to splash. We raise the speed of the robot mixer or increase the strength of the beater with the rods and whip the meringue until it is smooth and shiny and has cooled completely.
We pass it to a pastry bag with a curly nozzle and make a meringue spiral of about 25 centimeters in diameter. Then we make a wavy edge of meringue to make the side of our cake base. This meringue border will have to be about two centimeters high so that it does not escape after the chocolate filling.
dry to 90 degrees in the oven for four hoursit has to be dry to the touch but pale in color.
Once the base of our cake is cooked, we prepare the chocolate filling. That’s what we’re going for preheating the oven to 160 degrees centigrade. Then beat the eggs and the three yolks in a bowl with a few rods until they are whitish and with volume.
On the other hand, in a bowl, melt the chocolate together with the butter in the microwave and add it to the egg and sugar mixture. We mix well. Add the sifted flour and gently remove until we see no lumps.
We carefully pour it into our meringue base and bake for 15 minutes without going over time because the center of the cake must be soft when we cut the cake.