Chocolate and Hazelnut Egg White Cake is a delicious dessert, very easy to make and soft. This recipe is perfect if you have leftover egg whites from another recipe and don’t want to make the usual meringues. To prepare this cake with leftover egg whites, you can use hazelnuts as I did or almonds. Let’s go see how to make the chocolate and hazelnut egg white cake, and if you try it, let me know. Barbara
I also recommend trying these other chocolate cakes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare the Chocolate and Hazelnut Egg White Cake
- 8.5 tbsp Butter
- 2.8 oz Dark chocolate
- 1 cup Toasted hazelnuts
- 1 cup Flour
- 1 cup Sugar
- 6 Egg whites (about 6)
- 1 packet Baking powder
- Powdered sugar
How to prepare the Chocolate and Hazelnut Egg White Cake
Let’s start preparing the Chocolate and Hazelnut Egg White Cake. Melt the butter in the microwave or a bain-marie and let it cool. Place the chocolate pieces, hazelnuts, and sugar in a blender and blend finely until powdered. Then pour into a bowl and add the flour and baking powder, mixing everything until homogeneous.
Whip the egg whites to stiff peaks using a stand mixer or electric beaters. Then fold the egg whites into the flour, hazelnut, and chocolate mix with movements from top to bottom so as not to deflate the mixture. Add the cooled melted butter and mix carefully, always from top to bottom.
Butter and flour the pan, pour in the mixture for the Chocolate and Hazelnut Egg White Cake and bake in a preheated static oven at 355°F for 30 minutes. Before taking it out, check the baking by doing the toothpick test; if it comes out wet, continue baking for a few more minutes. Once baked, remove the pan from the oven and let it cool, sprinkle with powdered sugar, and serve.
How to store the Chocolate and Hazelnut Egg White Cake
Store the Chocolate and Hazelnut Egg White Cake at room temperature inside a cake tin
