Count Ruin Cake

Separate the egg whites from the yolks and whip the whites, gradually adding sugar in portions until stiff peaks form.

Transfer the whipped whites into a piping bag and pipe them onto parchment paper on a baking sheet.

Bake the meringue in the oven at 90–100 °C (194–212 °F) for about an hour.

For the cream, beat the softened butter for 2–3 minutes, pour in the condensed milk, and beat for another 4 minutes.

Transfer the cream into a piping bag.

Coat the bottom of each meringue with cream and assemble the layers, securing them with the cream.

Finely chop the chocolate, pour hot milk over it, and mix until smooth.