The cake 'Black Tooth'

To create a delicious and refined dessert, we start by preparing the first layer, which forms the base of this dish. In a bowl, we put the soft butter and mix it for about 15-20 seconds until it becomes creamy and slightly frothy. We then add the sugar, continuing to mix at medium speed until the mixture becomes slightly lighter in color and has an airy texture. It is essential to incorporate the sugar well, as it will contribute to the final structure of the cake.

Next come the egg yolks, which we will add gradually, one at a time, ensuring that each yolk is fully integrated into the mixture before adding the next. This method will help achieve a fine and homogeneous texture. After all the yolks have been incorporated, we add the cocoa, mixing at low speed until the mixture becomes uniform.

Baking soda is mixed with the flour, and then we alternately add the flour mixture and milk, continuing to mix until we obtain a homogeneous mixture without lumps. We prepare a baking pan measuring 33 cm x 22 cm x 6 cm by greasing it with butter and lining it with parchment paper to facilitate the removal of the dessert after baking. We pour the mixture into the pan, leveling the surface with a spatula, and bake in a preheated oven at low heat for about 30 minutes, checking with a toothpick to see if it is cooked inside.

While the base is baking, we focus on the second layer. In another bowl, we beat the egg whites with the sugar at high speed until they become frothy and form stiff peaks. We transfer the mixture to a bain-marie, constantly mixing with a whisk for a few minutes to stabilize the meringue. After achieving a fine and glossy texture, we evenly distribute the meringue over the baked base and leave it in the oven for another 5-10 minutes at low heat to achieve a slightly crispy crust.

For the glaze, in a small pot, we combine 2-3 tablespoons of cocoa with sugar and 3 tablespoons of water, simmering the mixture over low heat for a few minutes. If necessary, we add additional water, one tablespoon at a time, to achieve the desired consistency. When the mixture becomes homogeneous, we take the pot off the heat and add the butter, stirring with a wooden spoon until it melts completely.

This glaze is poured over the meringue layer, leveling it with a spatula for a uniform appearance. We let the dessert cool completely and then cut it into delicious squares, ready to be enjoyed! Each bite will bring an explosion of flavors, and the combination of chocolate cake, airy meringue, and fine glaze will delight any sweet lover.

 Ingredients: For the first layer (for the base): - 250 g of butter at room temperature (soft but not melted), cut into pieces and additional butter for greasing the tray - 200 g of superfine sugar - 4 egg yolks - 250 g of 000 flour, freshly sifted - 2 tablespoons of freshly sifted cocoa - 100 ml of milk - a pinch of baking soda (as much as you can hold between two fingers) For the second layer: - 4 egg whites - 240 g of superfine sugar For the glaze: - 150 g of superfine sugar - 3-6 tablespoons of water - 2-3 tablespoons of cocoa (to taste) - 1/2 teaspoon of butter

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