Chocolate Pie 

Execute recipe:

Heat the milk, put the chocolate to melt. Mix well and let it reach room temperature. Mix the cocoa powder with the flour and baking powder. Divide the eggs, beat the yolks with half of the sugar with a mixer, until they rise and turn bright. Add the vanilla, lower the speed, and add alternately and slowly, the oil, cocoa with flour, milk with chocolate,* mix well. Finally, beat the egg whites in a separate bowl, until they become a thick meringue. Add the rest of the sugar, beat it a little more, incorporate it into the rest of the mixture, stirring slowly with the spoon. Put it in a round, oiled and floured pan and cover it with parchment paper, so that it rests on the cake normally. Bake it at 170 to 180 depths for about 30 minutes. To understand that it is ready, we pierce the center with a toothpick. If it comes out and is clean it is ready, if not leave it for 5 more minutes. When ready, remove the parchment paper and let it cool. Prepare the syrup. Add the heavy cream along with the icing sugar to boil, stirring constantly. Don't stick us to the bottom. When it boils, remove it from the heat and add the chocolate in pieces. Mix well, put the syrup. When it absorbs it, press lightly with your finger in the center. If the syrup comes out, it's ok, if not, add more syrup. Let it cool, served with vanilla ice cream, banana, strawberry, stracciatella.

Tips: For decoration: Keep some of the syrup, let it cool and add about 2 tablespoons of merenta. Mix well, put it in a bag and decorate. If you want, add some Maltesers chocolates

*If the cake dough is too thick before adding the meringue, add a little water.