The cocoa egg white pound cake is one of those “recycling” desserts, as I often make it when I have leftover egg whites.
It’s a very simple cake to make with few ingredients and it’s truly delicious! Moreover, it doesn’t contain butter since it’s made with vegetable oil, making it lactose-free, perfect even for those who are intolerant.
It’s soft with a crumbly crust on the outside, while the inside remains slightly moist! Here’s how to prepare it:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 1 loaf cake – about 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz egg whites (about 10 egg whites)
- 1 cup sugar
- 3/4 cup flour
- 3/4 cup unsweetened cocoa powder
- 1 cup walnuts (or hazelnuts, ground)
- 1/3 cup dark chocolate (finely chopped)
- 1/2 cup vegetable oil
- 2.5 oz dark chocolate
- as needed sliced almonds (optional)
Steps
To prepare the cocoa egg white pound cake, preheat the oven to 350 degrees Fahrenheit (static). Line a loaf pan (about 10 x 4.5 inches) with parchment paper or grease and flour it.
Beat the egg whites to stiff peaks along with the sugar.
Mix the flour with the cocoa and sift the mixture over the whipped egg whites. Also add the chopped walnuts and finely chopped dark chocolate, incorporating coarsely and gently with upward movements, then pour in the vegetable oil and incorporate gently with upward movements until you get a homogeneous mixture.
Pour the batter into the loaf pan and bake at 350 degrees for about 45 minutes. Do the toothpick test.
Remove your cocoa egg white pound cake from the oven, let it rest for 10-15 minutes in the pan, then remove it from the pan and let it cool on a wire rack.
Melt the dark chocolate and spread it over the surface of the pound cake. Finish by decorating with sliced almonds and serve sliced.
