John Myers
Ingredients for 1 servings:
- 100 g chocolate (at least 60% cocoa content)
- 175 g pitted dates
- 8 ladyfingers
- 50 g walnut kernels
- 3 tbsp baking cocoa
- 2 tsp baking powder
- 1 pinch of salt
- 6 egg whites
- 250 g sugar
- 200 g crème fraîche
- some sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
good use of leftover protein
Preheat the oven to 160°C (top/bottom heat). Finely chop the chocolate. Chop the dates into small pieces. Chop the walnuts. Crumble the sponge fingers. Mix everything with the salt, cocoa, and baking powder. Beat the egg whites with the sugar until very stiff peaks form. The longer you beat the egg whites at a lower speed and add the sugar more carefully, the more beautiful (shiny) the egg whites will be. If they are shiny (in technical terms: slick) and really thick, they’re perfect. This usually takes at least 10 minutes. But it’s better to start at half speed. This way you won’t overbeat the egg whites. Gradually fold the beaten egg whites into the prepared ingredients. Pour the batter into a greased springform pan. Bake in the preheated oven at 160°C (320°F) on the middle rack for 40 to 45 minutes. Let the finished cake cool. If you like: Mix crème fraîche with a little sugar and serve it with the cake.
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