Egg white cake with cocoa and hazelnuts
This egg white, cocoa, and hazelnut cake is a frothy, delicate, yet deeply flavorful dessert, with a captivating chocolate note and toasted nutty aroma. Let's see how to make it with our quick recipe!
Ingredients
- 200 g of
- 00 flour
- 50 g of potato starch
- 140 g of egg whites
- 50 g of ricotta
- 150 g of granulated sugar
- 50 g of soft butter
- 80 ml of milk A sachet of baking powder
- 40 g of bitter cocoa powder
- 70 g of chopped hazelnuts icing sugar to taste
Preparing the cake
To make this dessert, start by pouring the ricotta into a bowl. Soften it with a spoon, then add the sugar and mix. Take the softened butter, cut it into cubes, and add it to the mixture. Sift together the flour, cocoa, starch, and baking powder and add them, mixing until incorporated, alternating with the milk.
Whip the egg whites until stiff with a pinch of salt and add them to the batter one tablespoon at a time, stirring with a spatula. Add the chopped hazelnuts, stirring gently. Preheat the oven to 175°C (350°F), then butter and flour a baking pan. Pour in the batter and bake for one hour. Turn off the oven and let cool completely. Unmold, dust with powdered sugar, and serve!
