It’s my son’s favourite cake - and my favourite recipe from nonna Lidia. It’s super fast, and no oven needed.

Ingredients:

200 gr dark chocolate

200 gr meringue

500 ml cream (panna)

Some dark chocolate powder for the top

The amount of the ingredients may vary a bit up to your stock, the packaging or taste. Use a large round plate or round cake form. Crumble by hand half of the meringue for the base layer. Chop the chocolate with a knife to very small pieces. Whip the cream until firm and add the chocolate. This mix will be the second layer. If you use only a plate and not a cake form, shape the torta with your hands. Loose meringue can make the border. The third and last layer is made of the remaining meringue which can be crumbled, some can be left in shape as it suits. At the end sieve dark chocolate powder on top for decoration. Store the cake in the fridge before serving. The cake tastes even better the next day when the merengue has soaked up the cream… enjoy!