And because spring has finally arrived, I went out shopping. Shoes, sandals, jackets … it’s time to restock my wardrobe!
But this week-end was terrible. The rainy weather totally changed my mood. And because it has been a while since I’ve made something sweet (maybe because it’s time to be a little more careful with my weight now that summer is on the door) today I decided to brighten my day with a chocolate cake.
Ingredients *3 tablespoons flour *3 tablespoons sugar *3 eggs *1 tablespoon cocoa *black chocolate - optional *vanilla extract *half a teaspoon of baking powder
Preparation time Baking time Portions 10 minutes 30 minutes 4
Actually this recipe is as simple as it can be: for each egg add one tablespoon of sugar and one of flour and the rest by taste.
In this recipe the measurements are not exactly accurate. That’s why I measure my ingredients in tablespoons or cups. It just doesn’t make any sense getting the kitchen scale out of the pantry for a 5-10 min job.
Yes, it takes that little time to prepare this delicious and fluffy cake.
Preheat the oven to 180 degrees.
We start by separating the egg whites.
Beat the egg whites with the mixer until we get a hard foam. To see if it’s done, turn the bowl upside down and if the composition doesn’t fell, the whites are good to go. Or you can try with a spoon, as I’ve shown in the image below.
Mix the other half with the cocoa mix and then slowly pour it in the middle of the pan. This way you get a two colors cake.
And from place to place I sprinkled dark chocolate pieces. You can use anything you want: milk chocolate, almonds, peanuts, anything you like. I simply love the pieces of dark chocolate in my cake. This forms small “gaps” filled with melted chocolate.