SOFT CHOCOLATE AND ALMOND CAKE BIMBY TM7 — egg whites only: a light and perfect recipe
Problem No. 1: Does the food processor fail to whip the egg whites perfectly or is the final batter too runny? SOLVED!
Using the food processor can simplify the work, but it requires attention to temperatures and times for the meringue.
The Solution (Meringue Secrets and the Mix):
Whip the Egg Whites with Temperature (99°F): The Bimby uses a warm setting (99°F) to stabilize the egg white proteins and achieve an incredibly firm and voluminous meringue, which is the key to this cake’s softness.
Grind in Sequence: Grinding the dry ingredients (chocolate, almonds, sugar) separately and bringing them to a very fine texture at speed 10 ensures even distribution and prevents deflating the airy egg-white base.
Controlled Mixing Speeds: Mixing the melted butter and the dry powders at speed 4, and the chocolate/leavening at speed 3, allows incorporation without overheating or deflating the batter.
The Chocolate and Almond Cake with Only Egg Whites prepared with the Bimby is incredibly quick and minimizes effort. It’s the ideal recipe to use up leftover egg whites and chocolate, guaranteeing a result that is always soft and light!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: Ø 7 in (18 cm)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients Reference amounts for different cake pan sizes
- 1.4 oz dark chocolate (or milk chocolate)
- 2.1 oz peeled almonds
- 1/2 cup all-purpose flour (+ as needed for the pan)
- 1/2 cup granulated sugar
- 3 egg whites (about 3 egg whites (approx. 3 oz))
- 1/4 cup butter (melted (not hot) + as needed for the pan)
- 1/2 packet baking powder (about 2 tsp (≈8 g))
- 2.1 oz dark chocolate (or milk chocolate)
- 3.2 oz peeled almonds
- 3/4 cup all-purpose flour (+ as needed for the pan)
- 3/4 cup granulated sugar
- 4 egg whites (about 4 egg whites (≈4.8 oz))
- 6 tbsp butter (melted (not hot) + as needed for the pan)
- 2/3 packet baking powder (about 10–11 g (≈2 to 2¼ tsp))
- 4.2 oz dark chocolate (or milk chocolate)
- 6.3 oz peeled almonds
- 1 1/2 cup all-purpose flour (+ as needed for the pan)
- 1 1/2 cup granulated sugar
- 9 egg whites (about 9 egg whites (≈9.5 oz))
- 3/4 cup butter (melted (not hot) + as needed for the pan (≈6.3 oz))
- 1 1/2 packet baking powder
Tools
Besides your BIMBY you will also need the following tools
- Digital kitchen scale
- Springform pan
Step-by-step Bimby TM7 Procedure
Preheat the oven to 338°F. Butter and flour a cake pan (e.g. Ø 7 in / 18 cm).
Chocolate (Chopping): Put the chocolate in the mixing bowl and chop: 3 sec. / speed 7. Transfer to a bowl and set aside.
Almonds and Flour (Grinding): Put the almonds and the flour in the bowl and grind: 15 sec. / speed 10. Transfer to a bowl and set aside.
Sugar (Grinding): Put the sugar in the bowl and grind: 15 sec. / speed 10. Gather from the bottom with the spatula.Perfect Meringue: Place the butterfly whisk on the blades. Add the egg whites and whip: 5 min. / 99°F / speed 3.5.
Add Butter and Dry Mix: Remove the butterfly. Add the flour-and-almond mix (dry powders) and the melted butter (not hot). Mix: 30 sec. / speed 4.
Baking Powder and Chocolate: Add the baking powder and the chopped chocolate, combine: 10 sec. / speed 3.Pour the batter into the pan and bake in a preheated oven at 338°F for 25-30 minutes (for the Ø 7 in / 18 cm) until golden.
Carefully remove from the oven and let cool completely in the pan before unmolding.
Slice and serve. Optionally dust with powdered sugar.
Notes & Tips, Storage and Variations
Tips and Notes
Reuse: This recipe is perfect for using leftover egg whites from preparations like pastry cream or zabaglione, and leftover milk chocolate from Easter eggs. Egg whites and chocolate can be stored in the refrigerator or freezer.
Without Chocolate: This cake is also great without adding chocolate. Simply omit the chocolate and add a teaspoon of vanilla extract or other flavorings to taste.
Storage:
The cake keeps at room temperature under a glass dome for 3–4 days.
Variations and Alternatives
Nuts: Almonds can be replaced with hazelnuts or pistachios to vary the flavor.
FAQ (Questions and Answers)
1. Why should I whip the egg whites at 99°F in the Bimby?
Answer: The temperature of 99°F (the Bimby setting) helps stabilize the proteins in the egg whites, creating a much more robust and voluminous meringue. This is essential to support the weight of the other ingredients and ensure the cake’s final lightness.
2. Can I grind the almonds and flour together at speed 10?
Answer: Yes, the power of the Bimby (speed 10) ensures a very fine grind in just 15 seconds. Mixing the flour with the almonds also helps prevent the almonds from releasing oil, making the mixture easier to handle.
3. Can I use this recipe to use up dark chocolate?
Answer: Yes, you can use dark or milk chocolate. If you use dark chocolate, the flavor will be more intense, but the result will still be soft.
