Chop 175 g chocolate. Melt with 125 g butter over a warm water bath. Whisk the eggs with a whisk. Add flour, sugar, brown sugar, salt, eggs and chocolate mixture. Mix espresso powder with vanilla extract and also add. Mix everything briefly with the whisk of the hand mixer or a wooden spoon to a smooth dough
Grease a rectangular springform pan (26 x 38 cm) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes
Break meringue into large pieces and mix with macadamia nuts. Chop 300 g chocolate and melt with 2 tbsp. butter over a warm water bath. Pour chocolate over the nut and meringue mixture and mix well. Remove the cake from the oven and spread the chocolate-nut-maize mixture on the cake. Let the cake cool down for about 1 1/2 hours
Cut the cake crosswise into approx. 15 strips (à approx. 2.5 cm) and cut each strip into approx. 6 pieces (à approx. 4 cm)
Waiting time approx. 30 minutes