Name: The king of desserts: Oblíž prst – a fluffy cocoa dessert with a delicate cream and meringue
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 20
Ingredients: 5 eggs; 200 g granulated sugar; 5 tablespoons water; 160 g semi-coarse flour; 1/2 packet baking powder; 3 tablespoons Dutch cocoa; a pinch of salt; 500 ml milk; 5 egg yolks; 150 g granulated sugar; 1 packet vanilla sugar; 4 tablespoons plain flour; 250 g butter (room temperature); 5 egg whites; 200 g granulated sugar; juice of one smaller lemon; grated chocolate for sprinkling

Cocoa batter: Whip the egg whites with a pinch of salt into stiff peaks. Gradually whisk in the sugar, then add the yolks one at a time and finally the water. Mix the flour with the cocoa and baking powder and gently fold into the egg-white mixture. Spread the batter on a baking tray lined with baking paper. Bake at 180 °C for about 20–25 minutes. Let cool and peel off the paper.

Egg-yolk cream: Pour the milk into a pot, add the egg yolks, sugar, vanilla sugar and plain flour. Mix well with a whisk and cook over low heat until a thick porridge forms. Cover with cling film directly on the surface and let cool. Whip the butter and gradually beat in the cold egg-yolk base.

Egg-white meringue: Whip the egg whites, sugar and lemon juice over a bain-marie. The bowl must not touch the water. Whip until a thick and stable foam forms.

Assembling the dessert: Spread the egg-yolk cream over the cooled cocoa base. Spoon the warm egg-white meringue on top and smooth. Sprinkle the entire surface with grated chocolate.