SO CUTE! Easy chocolate cake without oats and without bananas
Hi! Today I'm going to teach you how to make a delicious, super fluffy chocolate cake without oats or bananas! It's soft and velvety and very simple to prepare.
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• INGREDIENTS:
3 egg yolks 60% dark chocolate - 90g 60ml milk
3 egg whites
1/3 cup (40g) brown sugar (or sweetener)
Pinch of salt
1/2 cup (60g) whole wheat flour 1 teaspoon baking powder
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Topping:
90g 60% dark chocolate (sugar-free)
Melt in the microwave or in a double boiler
PREPARATION METHOD:
In a bowl, beat the egg whites with a pinch of salt until foamy. Add the brown sugar (or sweetener) gradually and continue beating until stiff peaks form, like a meringue. Set aside.
In a bowl, combine the chopped 60% chocolate with the milk. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth. Set aside to cool slightly.
Beat the egg yolks well and add the cooled chocolate mixture, mixing well until smooth.
Pour the chocolate and egg yolk mixture over the meringue and gently fold in, using an up-and-down motion to maintain lightness.
Sift the whole wheat flour over the batter, add the baking powder, and carefully incorporate, keeping the batter airy.
Pour the batter into a small pan lined with parchment paper or greased.
Bake in a preheated oven at 180°C (350°F) for about 20 to 25 minutes, or until the sides are firm and the center remains slightly moist.
Remove from oven and let cool.
FROSTING:
Melt the 60% dark chocolate in the microwave or in a double boiler until smooth.
Spread over the cooled cake, let the frosting set, and serve.
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