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Brownie with egg whites and chocolate glaze - a classic, delicious, and easy-to-make dessert, perfect for any occasion. This recipe combines the moist texture of the base with a fluffy egg white cream and a rich glaze that will delight any sweet lover. Get ready to discover the necessary steps to create this delicious dessert, as well as some useful tips to achieve a perfect result!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

*For the base:*
- 4 egg yolks
- 150 g margarine (or 100 g lard)
- 200 g sugar
- 3 tablespoons cocoa
- 250 ml milk
- 250 g flour
- A pinch of baking soda dissolved in a little lemon juice

*For the cream:*
- 4 egg whites
- 250 g sugar

*For the glaze:*
- 100 g sugar
- 3 tablespoons water
- 1 tablespoon cocoa
- 50 g margarine
- 200 g milk chocolate

Step-by-Step Instructions

1. Preparing the base:
In a large bowl, mix the egg yolks with the sugar until they become a light-colored cream. Add the melted margarine and milk, mixing well to combine the ingredients. Incorporate the cocoa and flour, gently mixing with a spatula. Finally, add the baking soda dissolved in lemon juice. This step is essential for achieving a fluffy and well-risen base.

2. Baking the base:
Prepare a baking tray (about 30x20 cm) by greasing it with margarine and dusting it with flour. Pour the obtained mixture into the tray and level the surface. Bake in a preheated oven at 180°C (moderate heat) for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the base cool in the tray.

3. Preparing the cream:
In a clean bowl, beat the egg whites with a mixer until they form a foam. Gradually add the sugar, continuing to beat until you achieve a firm and glossy foam. This cream will add a fluffy and delicious texture to the cake.

4. Adding the cream to the base:
Once the base has cooled slightly, pour the egg white foam over the half-baked base. Carefully level it and return the tray to the oven for another 10-15 minutes or until the egg whites turn slightly golden. This will form a delicious crust that will contrast perfectly with the moist base.

5. Preparing the glaze:
In a small pot, combine the sugar, water, cocoa, and broken chocolate pieces. Simmer over low heat, stirring constantly, until the mixture thickens slightly. Add the margarine and stir until completely melted. The chocolate glaze will add a rich flavor and an attractive shine to the cake.

6. Finalizing the cake:
Once the glaze is ready, pour it warm over the cooled cake. Allow it to cool completely, then cut into squares and serve.

Practical Tips:
- Ensure all ingredients are at room temperature to achieve a uniform mixture.
- You can replace margarine with butter for a richer taste, but be mindful of calorie content and fat levels.
- If you want a hint of flavor, add a few drops of vanilla essence to the egg whites before beating them.
- Experiment with different types of chocolate for the glaze; dark chocolate will provide a pleasant contrast to the sweetness of the cake.

Frequently Asked Questions:
- What should I do if the egg whites don’t whip well? Ensure that the bowl and utensils are completely clean and dry. Any trace of fat can prevent the egg whites from whipping well.
- How can I keep the cake fresh? It can be stored in the refrigerator, covered with plastic wrap, for up to 5 days.
- Can I freeze the cake? Yes, but it is recommended to freeze it before adding the glaze. Wrap it well in plastic wrap and then in aluminum foil.

Serving Suggestions:
This brownie with egg whites is delicious served plain, but you can accompany it with vanilla ice cream or a dollop of whipped cream. A freshly brewed coffee or fruit tea pairs perfectly with this sweet dessert.

Nutritional Benefits:
This cake contains ingredients rich in protein (from the egg whites) and energy (from sugar and fats), but moderation is essential. It is an excellent choice for a sweet snack, but remember to balance caloric intake throughout the day.

Try this brownie recipe with egg whites and chocolate glaze and turn every bite into a true experience. Enjoy cooking and savor the final result!

 Ingredients: Base: 4 egg yolks, 150 g margarine (100 g lard), 200 g sugar, 3 tablespoons cocoa, 250 ml milk, 250 g flour, a little baking soda dissolved in a little lemon juice. Cream: 4 egg whites, 250 g sugar. Glaze: 100 g sugar, 3 tablespoons water, 1 tablespoon cocoa, 50 g margarine, 1 milk chocolate of 200g.

 Tags:  chocolate cake margarine chocolate