Chocolate meringue cake

Preparation

1. In our Thermomix glass we add the 250 g of sugar and we are going to pulverize them to add later to the meringue. We schedule during 15 seconds at speed 8. We put the sugar aside for later.

2. We are going to heat the oven to 180 °. To prepare the cake: in the same glass without cleaning we place the butterfly. We add the 3 eggs and the 130g of sugar and we put it to beat during 6 minutes at 37 ° at speed 4. After that time we check that it has been beaten, but we reprogram it other 6 minutes at speed 4, this time without temperature.

3. We add the 130 g of wheat flour, the 50 g of unsweetened poop powder and the teaspoon of baking powder. We beat it all during 5 seconds at speed 4. Prepare a pan of about 23 cm in diameter and cover it with baking paper. We cover its base with the sponge dough and bake it for about 15 minutes.

4. Take a glass of cold water and soak the 6 sheets of neutral gelatin, they have to soften with the water. In a saucepan we heat the 50 ml of water and let it come to a boil. At this time we add the soft gelatins and stir well so that they dissolve. We separate and let cool.

    

5. We are going to make the meringue: in our clean glass we add the 5 egg whites together with half of the powdered sugar. We put it to beat during 5 minutes at 40 ° at speed 4. While it is beating, we add the other half of the sugar through the jar. When the shake is finished, we will program other 5 minutes at speed 4, this time no temperature. Next we add the dissolved and cold gelatin. We beat everything during 5 seconds at speed 4.

6. We are going to dump our meringue on top of the brownie. We will put it in the refrigerator to set for about 2 hours. Almost reaching the moment when it has to set, we are going to prepare the chocolate coating.

7. In our clean glass we add the 250 ml of whipping cream and the 250 g of chopped chocolate for topping. We mix it during 3 minutes at 90 ° at speed 1,5. When the meringue is finished and set, we pour it over and smooth its surface well. We put it back in the refrigerator to set for 30 minutes. You will have your cake ready!