Chocolate Bar Cake

	Let's start the dessert preparation with the meringue base. For this, whisk 4 egg whites with 240 g of sugar until fluffy. Place the resulting light mass on a baking sheet in the shape of a round cake and put it in a preheated oven at 100 degrees for one hour. Then turn off the oven and leave the cake for another half hour.
	For the cream, mix 150 g of softened butter with a can of condensed milk until smooth.
	Crush the nuts using a rolling pin into small pieces.
	Beat 100 g of butter with 200 g of sugar, adding 4 eggs and sour cream one at a time. Combine the resulting mixture with flour, 100 g of cocoa powder, baking soda, and a pinch of salt, mixing the dough well. Pour it into a mold and bake for 35 minutes at 180 degrees. Cool and cut into two halves.
	Spread half of the cream on the bottom half of the cake, sprinkle with crushed nuts, and cover with the meringue cake. The second half of the cream should also be spread on top of the meringue and sprinkled with nuts. Close with the top cake and press down gently.
	Heat the milk and melt 50 g of butter in it. While stirring continuously, add 60 g of cocoa powder mixed with sugar. Bring the glaze to a boil, remove from heat and cool, then pour over the cake. Finish by generously sprinkling with nuts and serve.