For this very soft dessert with a really light and tasty dough, the first thing I do is melt the dark chocolate in a saucepan in a double boiler or in the microwave and let it cool.

In a bowl, I put the liquids, that is, the seed oil and combine the dark chocolate, mixing the ingredients well.
Then I sift the flour with the baking powder and add it several times to the chocolate mixture.

I whip the egg whites until stiff with the stand mixer or electric whisks and as they become nice and frothy, I pour in the sugar, obtaining a foamy meringue cloud!

Now I add little by little the mass of egg whites whipped with the sugar to the other mixture and carefully obtain a soft foam-like mixture with a lighter color.

I chose to use the chiffon cake mold but you can use a circular mold of 20 cm diameter and the cake will still be beautifully tall, I assure you!

Then I pour the batter into a greased and floured mold or well-greased with the special spray and then bake the chocolate egg white cake without butter at 340°F (170°C) for about 40 minutes or depending on the characteristics of your oven, always proceeding to do the toothpick test before turning off the heat.

I let it cool and then unmold the chocolate cake without yolks.

I whip about 250 ml of cream with a couple of tablespoons of powdered sugar and cover the soft chocolate cake without butter.

Decorate with currants, sugar sprinkles, sugar flowers, or whatever you like!


Enjoy your meal!
Annalisa