Microwave 200g of butter + 200g of dark chocolate for 1 to 2 minutes.
*** It is better to break chocolate into small pieces because butter melts faster.
*** Butter can explode if heated in the microwave, so you can melt it one minute at a time.

Let's wait for melted butter and chocolate.

Separate the whites and yolks of the four eggs. (How to break an egg in half and leave only the yolk by moving back and forth on both sides of the shell)
*** Precautions!! (really important)
1. The bowl for the white should not have a drop of water on it.
2. Be careful not to put a single drop of yolk in the white.
TIP for those who have a hard time separating them
Crack all the eggs into a bowl and scoop out the yolk with a ladle.
*** All of the above processes are the most important to make meringue.

Prepare 100g of sugar. I will use the remaining 100g for the yolk.

I'm making meringue.
With sugar on the side, use a whisk to spin the egg whites.
It's much more comfortable with an electric whipping machine.

an electric whipping machine that looks like this
I didn't have it, so I had a hard time using a round electric whipping machine. Haha
Reasons for Meringue Failure
Temperature
Put the ice at the bottom under the dough bowl and keep it cold enough to return it with a whisk to make foam.
2. Water or egg yolk
When water or egg yolk is in the white, it becomes difficult to whip, so it is easy to fail.
3. physical strength
You have to stir quickly for a few minutes, but if you lose strength or slow down on the way, it's easy to fail meringue.

Add sugar little by little by little, turning it with a whisk. As you spin it, it bubbles up and becomes harder and harder.
(If it's still watery, put it in the freezer for a while, and if it gets cold, take it out and stir it again.)

Don't stir until it's too hard, just make it look like it's in the picture. And wait.

remaining 100g of sugar + 4 egg yolks
Mix it with a whisk.

Add 1 small spoon of salt (1.25ml) + 100g of almond powder and mix well.

Add the chocolate that was first made and put on standby and mix it.

Add 2 tablespoons of coconut powder + 1 tablespoons of cocoa powder + 1 tablespoons of vanilla extract.

Add meringue made with egg whites.

Mix them all
The end of the dough.

Place parchment paper in cake mold.

Beat in all the dough.
Place in a 180 degree preheated oven and bake for 30 minutes.

Remove after 0 minutes.
To make sure it's cooked well, you poke long and thin things such as chopsticks deeply, and when you take them away, the dough should not come out, so it's fully cooked.

Let the cake cool. And make chocolate to put on top.

Put 50g of dark chocolate + 50g of sugar + 50g of butter in one place, microwave it, and melt it all.
And add 60ml of milk. (I added almond milk)
You can add or subtract milk to suit your taste. You can skip it.

Pour the finished chocolate sauce into the cake little by little.

Spread the surface.

When you finish, put it in the refrigerator and harden it.
It doesn't matter if you eat it in a soft state without fully hardening it.

Put it on a plate and eat it deliciously. It's not that sweet, so it's more delicious.