I had lots of egg-whites in my fridge and I didn't know how to use them. Nobody at home likes egg-whites omelet or soufflé, and preparing meringue for an army didn't look appealing at that time.
I didn't want to throw them away, too. That's why I searched the web for a recipe without yolks and found this easy chocolate cake. Sooooo light and soft... It's chocolicious!
100gr Dark Chocolate (60% or more)
100gr Refined Sugar
80gr Unsalted Butter
50gr Flour
30gr Cornflour
5 Egg-whiites
10gr Baking Powder
Pinch Salt
Powdered Sugar or Cocoa
Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
Preheat the oven to 180°C (350°F). Butter and sprinkle with flour the bottom of a 22cm round cake pan.
Preheat the oven to 180°C (350°F). Butter and sprinkle with flour the bottom of a 22cm round cake pan.
With the electric mixer beat the egg-whites on high speed until they are firm and fluffy, slowly adding the sugar. Meanwhile, in a bowl whisk together the flours, baking powder, and salt.
Add carefully the melted chocolate and butter mix to the whites. Then gently fold the cream with the dry mix.
Put the batter in the buttered pan and gently level the surface. Bake for about 25 minutes.
Remove from oven and place on a wire rack to cool. Extract the cake and leave it onto a wire rack to cool completely. Sprinkle with powered sugar or cocoa.
Add carefully the melted chocolate and butter mix to the whites. Then gently fold the cream with the dry mix.
Put the batter in the buttered pan and gently level the surface. Bake for about 25 minutes.
Remove from oven and place on a wire rack to cool. Extract the cake and leave it onto a wire rack to cool completely. Sprinkle with powered sugar or cocoa.
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