Chocolate Pudding with Meringue Topping

In a bowl, beat the eggs and sugar until the mixture turns a light yellow color and reaches the ribbon stage.

Sift the flour, salt, and cocoa powder together. Gradually fold the dry ingredients into the egg and sugar mixture using a spatula until you achieve a smooth batter.

Pour the batter into a rectangular loaf pan that has been greased and floured.

Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven, let it rest for 10 minutes, then turn it out onto a wire rack to cool completely.

In a small saucepan, combine the sugar and water.

Heat over medium heat until the syrup reaches the hard-ball stage (about 120°C or 250°F). To test, drop a small amount of syrup into a glass of cold water; it should form a firm ball with a caramel-like consistency.

While the syrup is cooking, beat the egg whites in a bowl until stiff peaks form.

Slowly pour the hot syrup into the beaten egg whites in a thin stream while continuing to beat constantly. Keep beating until the mixture cools and becomes glossy.

Slice the sponge cake horizontally into two layers. Spread dulce de leche over one layer, reserving a couple of tablespoons for the topping, then place the second layer on top to reassemble the cake.

Spread a thin layer of dulce de leche over the entire surface of the cake and place it on a serving dish or platter.

Using a piping bag fitted with a star tip, pipe the Italian meringue over the entire cake. Sprinkle with powdered sugar.

Place the cake in a preheated oven at 200°C (400°F) for a couple of minutes, or until the meringue is lightly toasted.