Today I propose a chocolate egg white cake , very good, with a fine and slightly chocolatey taste :)) One of the easiest cake recipes , but which will definitely be on the list of preferences for when I gather again more egg whites in the freezer.
I took the idea of powdered milk in the composition from Gabi . An excellent idea I would say! 😉
- 300 g egg white
- 200 g sugar
- 100 g butter
- 150 g flour
- 100 g milk powder
- 1 baking powder
- esenta de rom
- 50 g dark chocolate
Preparation Chocolate egg white cake:
Soft butter at room temperature rub the foam with sugar and rum essence. Incorporate flour mixed with baking powder and milk powder. Whisk the egg whites with a pinch of salt, then lightly incorporate them into the butter composition, mixing with a spatula with movements from bottom to top. While mixing, add the diced chocolate.
Pour the composition into a guguluf tray (or a normal cake tray) greased with oil and lined with flour and put in the oven over medium heat until lightly browned on top. The toothpick is tested.
Allow to cool in the pan, then turn over on a plate, where it is allowed to cool well. Powder with sugar and portion.