Chocolate Cake XX

Ingredients for 1 servings:

• 5 small egg whites
• 1 pinch of salt
• 80 g raw cane sugar
• 5 small egg yolks
• 5 tbsp water
• 1 pinch of salt
• 500 g low-fat curd cheese
• 200 g cream cheese, grainy
• 200 g almond(s), sweet, roasted, ground
• 5 almonds, bitter, roasted, grind
• 100 g raw cane sugar
• 3 tbsp cocoa powder
• Grind 80 g corn kernels, not popcorn
• 17 g cream of tartar baking powder, = 1 bag for 500 g flour
• 1 shot of rum, 54%

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

gluten-free, soy-free

Whisk the egg whites with a pinch of salt until frothy, then add 80g of sugar until stiff peaks form. Set aside. Whisk the egg yolks with a pinch of salt and 5 tbsp of water until frothy, then add 100g of sugar until almost white and creamy. Add the quark and cottage cheese (cream cheese). Roast the almonds until lightly fragrant, grind them, mix them with the baking powder, cocoa powder, and ground corn kernels. Add them to the quark mixture with a good shot of rum, and mix well. Mix the stiff peaks with a wooden whisk. Pour into a 26cm ring tin lined with baking paper. Shake until smooth. Place in a cold oven and bake at approximately 150°C for 80 minutes. Check the temperature before cutting. Let cool completely before cutting. My own recipe.