𝗛𝗼𝘄 𝘁𝗼 𝗺𝗮𝗸𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝘀𝘁𝗲𝗹𝗹𝗮 𝗖𝗮𝗸𝗲 | 𝗧𝗮𝗶𝘄𝗮𝗻 𝗝𝗶𝗴𝗴𝗹𝘆 𝗖𝗮𝗸𝗲 𝗥𝗲𝗰𝗶𝗽𝗲

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a more intense chocolate flavor with less sugar.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

Sift the flour.

Mix well.

Add milk to the mixture and mix well.

Whip the egg whites at low speed until large bubbles form.

Add 1/3 of the sugar.

When the volume increases, add 1/3 more sugar.

When it's close to foamy, add the remaining sugar.

The mixer can pull out a triangular fold of meringue into the mixture.

Stir gently with a whisk.

Divide 1/2 of the mixture and sprinkle cocoa powder into it.

Add the remaining mixture and tap a couple of times on the table to remove bubbles.

To make the cake soft, add 2cm of hot water.

Bake in a preheated oven at 160°C using a water bath for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens