Cocoa tart with egg whites and chocolate chips

• 10 minutes to prepare • 50 minutes to cook • Serves 14

 10 MINUTES

To avoid wastings in the kitchen, this cake with leftover egg whites is the perfect recipe.

After you prepare some custard or pasta alla carbonara, for example, you will end up having plenty of whites, and this soft cake is perfect for breakfast or for a light snack.

We will keep it very simple, with few ingredients, so we can bring it home. We present this sweet today in its base version, simply flavored with cocoa and chocolate chips, with the ability to personalize it in so many ways: varying the aroma, adding lemon zest or some chopped fruit. I am pretty sure you will fall in love with it

 

Here are ingredients for a 14-serving recipe (26-cm diameter baking pan):

200 g sugar

200 g flour 00

140 g potato starch

20 g dark cocoa powder

160 ml cow milk

1 sachet vanilla baking powder

160 ml seeds oil

50 g chopped milk chocolate

200 ml egg whites

1. Preheat oven to 170°
2. Beat milk with sugar and oil for about 5 minutes 
3. Sift and gradually incorporate all the dry ingredients (cocoa, flour, starch, baking powder). Meanwhile, keep mixing until smooth 
4. In another bowl beat egg whites with a pinch of salt until stiff
5. Add the whites to the mixture and mix everything with a hand whisk or a spatula making movements from the bottom up. Do this step very gently so as not to deflate the mixture. Add chocolate chips as well
6. Grease and flour the baking pan, pour the mixture and level well. Distribute some remaining chopped chocolate all over the cake surface
7. Bake the cake at 170° for 50 minute. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done)
   
8. Leave the cake to cool a bit in the oven with the door open, then out of the oven. Garnish the top with some icing sugar, if you like

Nutrition Facts are detailed in the table below. Data is provided per serving.