To prepare a delicious and savory dessert, we start by preparing the egg whites. In a clean bowl, the egg whites are beaten with an electric mixer on high speed until they become a dense and stiff foam. This is the crucial stage, as a well-beaten foam will give the cake an airy and light texture. We gradually add the sugar, continuing to mix, to achieve a glossy and stable foam. It is important that the sugar is completely dissolved in the egg whites before moving on to the next stage.
Once the foam has reached the desired consistency, we begin to integrate the dry ingredients. In another bowl, we mix the flour, cocoa powder, and baking powder. These ingredients will add both flavor and structure to our cake. We start adding the dry ingredient mixture to the egg white foam, doing this with a spatula, through a gentle folding motion. This way, we will retain the air in the egg whites, which will contribute to a fluffy cake.
After the ingredients are well combined, it is time to add the chopped almonds. They will not only add a rich flavor but also a wonderful crunchy texture. We mix carefully, taking care not to eliminate the air from the mixture. The resulting dough should be quite soft but not excessively liquid.
Now we prepare the baking tray by lining it with parchment paper to prevent the cake from sticking. We evenly spread the dough on the prepared tray, making sure it is well distributed in the corners. Then, we preheat the oven to a moderate temperature, about 180 degrees Celsius. Once the oven is heated, we place the tray inside and let the cake bake for about 20 minutes.
It is essential to monitor the cake in the last minutes of baking. When it becomes slightly firm to the touch and a toothpick inserted in the middle comes out clean, you know it is ready. We let it cool in the tray for a few minutes, then transfer it to a rack to cool completely. This cocoa and almond cake will be a true delight, perfect to be served alongside a cup of coffee or tea.
Once the foam has reached the desired consistency, we begin to integrate the dry ingredients. In another bowl, we mix the flour, cocoa powder, and baking powder. These ingredients will add both flavor and structure to our cake. We start adding the dry ingredient mixture to the egg white foam, doing this with a spatula, through a gentle folding motion. This way, we will retain the air in the egg whites, which will contribute to a fluffy cake.
After the ingredients are well combined, it is time to add the chopped almonds. They will not only add a rich flavor but also a wonderful crunchy texture. We mix carefully, taking care not to eliminate the air from the mixture. The resulting dough should be quite soft but not excessively liquid.
Now we prepare the baking tray by lining it with parchment paper to prevent the cake from sticking. We evenly spread the dough on the prepared tray, making sure it is well distributed in the corners. Then, we preheat the oven to a moderate temperature, about 180 degrees Celsius. Once the oven is heated, we place the tray inside and let the cake bake for about 20 minutes.
It is essential to monitor the cake in the last minutes of baking. When it becomes slightly firm to the touch and a toothpick inserted in the middle comes out clean, you know it is ready. We let it cool in the tray for a few minutes, then transfer it to a rack to cool completely. This cocoa and almond cake will be a true delight, perfect to be served alongside a cup of coffee or tea.
Ingredients
3 egg whites, 1 cup of sugar, 200 g ground almonds, 1 tablespoon of flour, 1/2 teaspoon of baking powder (quenched with lemon juice), 3-4 tablespoons of cocoa.