Chocolate and hazelnut cake
Chocolate hazelnut cake with egg whites (made without baking powder) makes a great recipe to make with your leftover egg whites after making recipes like egg liqueur or custard that call for egg yolks. It's easy, quick, not overly sweet and delicious. And the bonus is that it's only made with a handful of ingredients.
Servings: 8 Servings
- 185 g (6.5 oz) egg whites from about 5 medium eggs
- 100 g (3.5 oz/ ½ cup) sugar
- 130 g (4.6 oz/ about ½ cup) butter
- 100 g (3.5 oz/ about ¾ cup + 2 tablespoons) plain flour/ all purpose flour
- 90 g (3.2 oz/ ¾ cup) hazelnuts, ground or any
- 175 g (6.2 oz) chocolate, milk chocolate
Line the 26-cm (10.2 inches) spring-form cake tin with removable base with a parchment paper and preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
Next break chocolate into chunks. Then add chocolate and butter to a microwave safe bowl and melt. In the meantime add a pinch of salt to the bowl with egg whites and beat to stiff peaks.
Take the chocolate butter mixture from the microwave, stir very well, to make sure that the chocolate has melted. Add sugar and combine well. Then stir in sifted plain flour and ground nuts. Using a spatula or a spoon gently fold in the egg whites. You want to retain the air in whipped egg whites, so that you'll have a light and airy cake.
Transfer the batter to the prepared spring – form cake tin lined with a parchment paper and bake for 25 minutes. Remove the cake from oven and let cool. In the meantime, melt the chocolate glaze or couverture in the microwave or over a hot bath. Then brush the cake with chocolate and sprinkle some chopped nuts it you like and enjoy,
- For this recipe we've used hazelnuts to make it, but feel free to use any ground nuts of your choice from almonds to walnuts.