Bariloche cake

• 150 g of chocolate cup butter • 150 g • 150 g of powdered sugar • 5 eggs • 150 g self-rising flour dulce de leche • ground pistachios Italian meringue made with 3 egg whites 200 g sugar and ball point • decorating • chocolate cherries on branch

Melt in a saucepan over low heat the chopped chocolate with butter and let cool. Point-point beat eggs with sugar, add melted chocolate and little by little, the flour. Distributed on a greased and floured pan and bring to a moderate oven for 50 minutes. Cool, unmold, cut into 2 or 3 layers and fill with dulce de leche. Assemble the cake, coat the sides with the caramel and the nuts adhere. Decorate with meringue rippling, cherries and chocolate stick.