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Egg white cake with cocoa

 

Torta di albumi al cioccolato - Ricette del Molino Bongermino

Credits

Content Creator: Alessia Bocca
Blog: Paroleinpadella
Contacts: Instagram

Instructions

 

STEP 1

Whip the egg whites until stiff in a stand mixer. Meanwhile mix the water, sugar and oil in a bowl and then add the sieved powdered ingredients.

STEP 2

Add the zest and chocolate chips and finally a pinch of salt. Add the egg whites and mix from the bottom up.

STEP 3

Pour the mixture into a buttered and floured cake pan. Bake at 180° for 40/45 minutes.

STEP 4

Take the cake out of the oven, let it cool and dust with icing sugar. The cake is now ready to be tasted!

Difficulty: easy
Preparation: 10 min
Cooking time: 40/45 min
Serves: 22/24 cm diameter cake pan

Ingredients

 

  • Soft flour type 0 150 g
  • Cocoa powder 50 g
  • sugar 150 g
  • Seed oil 100 g
  • Water 150 g
  • Egg whites at room temperature 100 g
  • Sachet of yeast 1
  • a pinch of salt
  • zest of half a lemon
  • Chocolate chips

Egg white cake with cocoa

 

Torta di albumi al cioccolato - Ricette del Molino Bongermino
Difficulty: easy
Preparation: 10 min
Cooking time: 40/45 min
Serves: 22/24 cm diameter cake pan

Ingredienti for the cake batter.

 

  • Soft flour type 0 150 g
  • Cocoa powder 50 g
  • sugar 150 g
  • Seed oil 100 g
  • Water 150 g
  • Egg whites at room temperature 100 g
  • Sachet of yeast 1
  • a pinch of salt
  • zest of half a lemon
  • Chocolate chips

Credits

Content Creator: Alessia Bocca
Blog: Paroleinpadella
Contacts: Instagram

Instructions

 

STEP 1

Whip the egg whites until stiff in a stand mixer. Meanwhile mix the water, sugar and oil in a bowl and then add the sieved powdered ingredients.

STEP 2

Add the zest and chocolate chips and finally a pinch of salt. Add the egg whites and mix from the bottom up.

STEP 3

Pour the mixture into a buttered and floured cake pan. Bake at 180° for 40/45 minutes.

STEP 4

Take the cake out of the oven, let it cool and dust with icing sugar. The cake is now ready to be tasted!

TORNA SU