Fluffy Egg White Chocolate Cake with Rich Glaze

This cupcake is a good solution when you need to recycle proteins. Every now and then my egg whites accumulate. It’s good that they can be stored in the refrigerator for a long time, and even longer in the freezer. Therefore, when there are 3-5 of them, I cook something where only proteins need to be used. I usually bake cookies. This time I wanted something more significant. This cupcake, according to the recipe of the famous pie maker Chadeika, turned out to be the fluffiest of all that I have ever prepared. It is somewhat reminiscent of a baked soufflé.
cook time: 1h 20 min
Owen Truitt
Fluffy Egg White Chocolate Cake with Rich Glaze

Nutrition Facts (per serving)

313
Calories
12g
Fat
46g
Carbs
6g
Protein

Ingredients (6 portions)

Impregnation:

Jam 100 g

Glaze:

bitter chocolate 80 g
Butter 50 g

Dough:

Powdered sugar 75 g
Sugar 50 g
Wheat flour 50 g
Egg whites 5 pc
Cocoa 1 tbsp
Vanilla sugar 1 tsp
Lemon juice 1 tsp

Recipe instructions

Step 1

Step 1
Dough. To prepare the dough for chocolate cake with whites, we will need: egg whites, cocoa, flour, powdered sugar, sugar, vanilla sugar and lemon juice.

Step 2

Step 2
Sift flour with cocoa and powdered sugar.

Step 3

Step 3
Beat the whites into a fluffy mass. It should be light and airy.

Step 4

Step 4
Continuing to beat, add sugar and vanilla sugar. The mass should thicken slightly.

Step 5

Step 5
Pour in lemon juice. Beat for about 2 more minutes until the mixture becomes thick. There should be traces of the whisks on the surface. But at the same time, the mass must remain fluid.

Step 6

Step 6
Add sifted flour with cocoa and powdered sugar to the whites in parts, gently stirring with a spatula from top to bottom so that the whites do not settle.

Step 7

Step 7
You should get a light, airy, homogeneous dough.

Step 8

Step 8
Transfer the batter to the cake pan. There is no need to lubricate it with anything. Tap the pan on the counter to release large air bubbles from the dough.

Step 9

Step 9
Bake the cake for 25-30 minutes at 180°C.

Step 10

Step 10
Remove the cake pan from the oven, turn it over and place it on a wire rack. In this case, the cake itself should not touch the wire rack, only the edge of the pan. If the cake rises above the surface of the pan, then cool not on a wire rack, but on two glasses, on which only the edges of the pan will rest. Cool the cake.

Step 11

Step 11
When the cake has cooled, run a spatula along the sides of the pan and remove the cake from the pan.

Step 12

Step 12
Impregnation.

Step 13

Step 13
Heat the jam and coat the top and sides of the biscuit with it. Place the cake in the refrigerator until the jam hardens.

Step 14

Step 14
Glaze. To prepare the glaze we will need dark or bitter chocolate and butter.

Step 15

Step 15
Break the chocolate into pieces and melt in a saucepan over low heat along with the butter. You should get a smooth glossy mass.

Step 16

Step 16
Drizzle chocolate glaze over cake. Place the cake in the refrigerator until the frosting hardens.

Additional rubrics

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