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Chocolate egg white Bundt cake made with the egg whites left over from making doughnuts or Polish chru\u015bciki (faworki). Because you can only make so many meringues ;). This cake is wonderfully delicate, with just the right amount of chocolate flavour, and practically melts in your mouth. It rises entirely thanks to the well-whipped egg whites \u2013 there is no baking powder in the recipe. If you’d rather save the cake for Easter, simply freeze the egg whites. Once thawed and brought back to room temperature, they work beautifully in all sorts of bakes :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the chocolate egg white Bundt cake:<\/span><\/p>\n

\n
• 6 large egg whites (240 g)<\/li>\n
• 125 g caster sugar<\/li>\n
• 150 g plain flour<\/li>\n
• 125 g butter<\/li>\n
• 125 g dark chocolate (approximately 50% cocoa)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter in a small saucepan and melt. Remove from the heat, add the chopped chocolate and stir until melted, fully combined and smooth. Set aside.<\/p>\n

  Place the egg whites in the bowl of a stand mixer and whisk until stiff peaks form. Towards the end of whisking, gradually add the sugar, one spoonful at a time, continuing to whisk. Sift the flour directly over the whipped egg whites and gently fold it in. Add the chocolate mixture and fold very gently, just until combined. Do not overmix.<\/p>\n

  Grease a 2.1 litre Bundt tin (or a slightly smaller one) with butter and dust with flour, shaking off any excess. Transfer the batter to the tin and smooth the surface.<\/p>\n

  Bake at 175\u00b0C for approximately 35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 15 minutes, then turn out onto a serving plate.<\/p>\n

  Pour over the thickening chocolate glaze and decorate as desired.<\/p>\n

  Ingredients for the chocolate glaze:<\/span><\/p>\n

  \n
  • 80 ml double cream<\/li>\n
  • 80 g dark chocolate (approximately 50% cocoa)<\/li>\n<\/ul>\n

    Heat the double cream in a small saucepan. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until the chocolate has melted and the glaze is completely smooth. Leave to cool slightly until it thickens to a pouring consistency.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    Chocolate egg white Bundt cake made with the egg whites left over from making doughnuts or Polish chru\u015bciki (faworki). Because you can only make so many meringues ;). This cake is wonderfully delicate, with just the right amount of chocolate flavour, and practically <\/p>\n","protected":false},"author":1,"featured_media":18443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,50,81],"tags":[96,104,97],"duration":[],"tag_group":[],"class_list":["post-18441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-chocolate-cakes","category-easter","tag-chocolate","tag-double-cream","tag-egg-whites"],"acf":[],"yoast_head":"\n