Instructions :
Step 1: Prepare the chocolate base
Preheat the oven to 180°C (356°F). Butter and line an 18×28 cm (7×11 inch) baking dish with baking paper.
In a bowl, whisk the eggs with a pinch of salt until frothy. Add the sugar and beat until the mixture turns white.
Add the vegetable oil and mix.
Sift together the flour, cocoa and baking powder, then gradually add them to the egg mixture. Mix gently.
Pour the batter into the prepared pan and smooth the surface.
Bake for 25 minutes. Check for doneness with a toothpick, then let cool.
Step 2: Prepare the meringue
Reduce the oven temperature to 120°C (248°F).
In a clean, dry bowl, whisk the egg whites until stiff. When soft peaks form, gradually add the sugar while continuing to whisk until stiff, glossy peaks form.
Add citric acid or lemon juice to stabilize the meringue.
Spread the meringue evenly over the cooled chocolate base. Sprinkle with toasted nuts.
Bake for about 60 minutes, until the meringue is firm and lightly browned. Let cool.
Step 3: Prepare the cream
In a saucepan, heat 100g of cream and the butter over low heat until the butter melts. Add the sugar and stir until completely dissolved. Remove from the heat and leave to cool.
In a bowl, whisk the remaining 200g of cream with the cream cheese until smooth and creamy.
Stir the warm cream mixture into the cream cheese, then whisk until combined.
Spread this cream on the cooled meringue.
Step 4: Decorating and Refrigerating
Melt the chocolate (in the microwave or in a bain-marie) and decorate the surface with patterns or a drizzle of chocolate.
Refrigerate the cake for at least 4 hours to allow the layers to firm up.
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