This morning, I was looking for the perfect recipe to make our beginning of the week a little more pleasant. I wanted to share with you a gourmet recipe that appeals to everyone. I also wanted it to be very simple, so that it could be prepared in a few minutes with what’s in the fridge and the cupboards.
This chocolate cake seems to me to meet all the criteria.
Its particularity is to be prepared only with egg whites. For that alone, I love it! I don’t know about you, but me, when I bake, I always end up with lots of egg whites. I don’t always want to make meringues or chocolate mousse. And even less macaroons. And I don’t want to throw them away either. So, this cake is really very nice and practical.
To prepare it, you just need almost nothing. Mix all the ingredients, and add the whipped egg whites. I flavored my cake with a little rum. One could also use another flavor, such as a very strong coffee, or vanilla extract.
Moist chocolate cake:
(According to Impastando a quattro mani)
100g sunflower oil
1 tbsp of rum
160g T45 flour
35g bitter cocoa
1 tsp baking powder
175g egg whites
Preheat the oven to 170°C.
Mix sugar, milk, oil and rum.
Mix the flour, cocoa and baking powder in another bowl.
Add this mixture to the liquids and mix lightly.
Whisk the egg whites, then add them in several batches, mixing gently with a spatula.
Pour the batter into a cake tin.
Bake for approximately 40 minutes. To check for doneness, insert a toothpick in the center. It should come out dry, that is, with no uncooked pastry on it. If necessary, put it back on for a few more minutes.
Let cool before unmolding.
Decorate with spread and hazelnuts if desired.
To finish: I used a silicone cake mold. Thus, my cake comes out of the mold perfectly and it is very soft. In another mold, do not forget to grease it well.
You could also cook it in a sponge cake pan.