Chocolate and hazelnut meringue cake
Quick Egg White Cake with Cocoa and Nuts: A Delicious Indulgence
Preparation time: 15 minutes
Baking time: 25-30 minutes
Total time: approximately 45 minutes
Servings: 8-10 servings
The history of this simple and quick dessert is one filled with creativity and innovation. The origins of recipes using egg whites are ancient, based on the idea of not wasting anything. In the kitchens of the past, when many dishes were prepared, leftover egg whites were transformed into light and fluffy desserts, becoming a favorite among many families. This egg white cake with cocoa and nuts is a delightful variation that is quick to prepare and just as quickly enjoyed.
Ingredients needed:
- 3 egg whites (approximately 100 g)
- 6 tablespoons sugar (approximately 90 g)
- 6 tablespoons flour (approximately 75 g)
- 4 tablespoons oil (approximately 60 ml) - a neutral oil, such as sunflower oil
- 4 tablespoons milk (approximately 60 ml) - whole milk for a richer flavor
- 1 teaspoon baking powder (approximately 5 g)
- 2 teaspoons cocoa powder (approximately 10 g) - use quality cocoa for an intense flavor
- 4 teaspoons ground nuts (approximately 20 g) - can be replaced with walnuts or almonds
- 1 packet vanilla sugar (approximately 10 g)
- a pinch of salt
- butter for greasing the pan (approximately 10 g)
Step by step: How to make the perfect dessert
1. Preparing the batter: Start by separating the egg whites from the yolks. Make sure the bowl you’re using to mix them is clean and dry. This step is crucial, as any trace of fat can prevent the egg whites from whipping properly. Add a pinch of salt to the egg whites and beat them with a mixer on medium speed until frothy, about 2-3 minutes.
2. Adding sugar: While continuing to mix, gradually add the sugar and vanilla sugar. Keep mixing on high speed until the egg whites become glossy and form stiff peaks. This is when your dessert will achieve an airy and fluffy texture.
3. Incorporating wet ingredients: Reduce the mixer speed to medium and gradually add the oil and milk, mixing well after each addition. These ingredients will add moisture and rich flavor to your dessert.
4. Adding dry ingredients: In a separate bowl, mix the flour with the baking powder. Sifting these ingredients is essential to avoid lumps. Use a spatula to fold the flour mixture into the egg whites, being careful not to overmix, just until combined. This step will keep the air in the egg whites, ensuring a fluffy texture.
5. Preparing the pan: Grease a small loaf pan with butter and dust it with flour to prevent sticking. This is a crucial step; a well-prepared pan will ensure a cake that releases easily after baking.
6. Preparing the cocoa mixture: Take two tablespoons of the batter and mix them with the two teaspoons of cocoa and the ground nuts. This mixture will add a delicious contrast and a beautiful appearance to your cake.
7. Assembling and baking: Pour the main batter into the prepared pan, reserving the cocoa mixture. Use a teaspoon or a piping bag to place the cocoa mixture along the batter. This will create a lovely pattern and add an intense chocolate flavor.
8. Baking: Preheat the oven to 170 degrees Celsius. Place the pan in the oven and let it bake for 25-30 minutes or until it passes the toothpick test. This means that if you insert a toothpick into the center of the cake, it should come out clean.
9. Cooling and serving: Once the cake is done, let it cool in the pan for a few minutes before removing it. It will cool better on a wire rack. Cut it into slices and serve warm or at room temperature.
Helpful tips:
- Buy quality ingredients: Use good quality sugar and pure cocoa for better flavor.
- For a more intense taste: Add a few drops of almond extract to the egg whites for a subtle and sophisticated aroma.
- Variations: You can experiment with different nuts or seeds. For example, substitute the nuts with pecans or coconut flakes to change the flavor profile of the dessert.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or warm chocolate sauce. Add a touch of elegance by serving it with some fresh berries on the side.
Frequently asked questions:
- Why use only egg whites? Egg whites provide a light and fluffy texture to the dessert. Additionally, this dessert is a great way to avoid wasting ingredients.
- How can I tell if the cake is done? The toothpick test is the simplest way to check. If the toothpick comes out clean, your dessert is ready.
- Can I substitute sugar with a sweetener? Yes, you can use a preferred sweetener, but it’s important to check the quantities, as some sweeteners are sweeter than sugar.
Nutrition and calories:
This recipe offers a serving of approximately 120 calories, depending on the ingredients used. Egg whites are rich in protein, and the nuts add healthy fats and fiber. This dessert is a lighter choice compared to heavier alternatives, making it ideal for satisfying a sweet craving without feeling guilty.
In conclusion, this egg white cake with cocoa and nuts is a quick, simple, and versatile recipe, perfect for any occasion. Whether you serve it at a party, during coffee with friends, or simply to treat yourself, this dessert is sure to please everyone. So don’t hesitate to try it and enjoy every slice!
Ingredients: 3 egg whites, 6 tablespoons of sugar, 6 tablespoons of flour, 4 tablespoons of oil, 4 tablespoons of milk, 1 teaspoon of baking powder, 2 teaspoons of cocoa, 4 teaspoons of ground hazelnuts, 1 packet of vanilla sugar, a pinch of salt, butter for greasing the pan.
