Yogurt and Chocolate Cake with Only Egg Whites
A light, fluffy chocolate cake made with yogurt and egg whites, offering a healthier twist on a classic dessert. This delicious cake is moist, with rich cocoa flavors and a touch of cinnamon. Decorate with Nutella and fresh fruit for a delightful finish.
Ingredients
Cake Batter
- 180 g sugar
- 125 g plain yogurt
- 5 egg whites album
- 150 g seed oil such as vegetable or sunflower oil
- 30 g unsweetened cocoa powder
- 180 g all-purpose flour (farina 00)
- 20 g potato starch
- 30 ml water
- 1 sachet baking powder (10-12 g)
- 1 tbsp vanilla extract
- cinnamon to taste
Decoration
- Nutella for decoration
- fresh fruit for decoration
Instructions
Prepare the Egg Whites
- Whip the egg whites until stiff peaks form and set them aside.
Mix the Ingredients
- In a large bowl, mix the yogurt, water, oil, sugar, vanilla extract, cinnamon, flour, potato starch, cocoa powder, and baking powder until smooth and well combined.
Incorporate Egg Whites
- Gently fold the whipped egg whites into the batter in portions, making sure not to deflate the mixture.
Bake
- Preheat the oven to 180°C (350°F). Butter and flour a 24 cm (9.5-inch) round cake mold.
- Pour the batter into the mold and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Decorate
- Once the cake is baked, let it cool completely.
- Spread Nutella over the top and decorate with fresh fruit as desired.
Notes
- Ensure the egg whites are whipped to stiff peaks for a light, airy texture.
- You can use your favorite fresh fruit to decorate the cake for added flavor and presentation.
- Bake the cake until a toothpick inserted comes out clean for perfect results.