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Cooking + Entertaining

Egg white and cocoa tart: the recipe for a soft and delicious dessert

Egg white and cocoa tart: the recipe for a soft and delicious dessert



Baking powder for cakes

The egg white and cocoa cake it’s a cupboard dessert soft and delicious, perfect for breakfast and as a snack for adults and children. It is a smart and anti-waste recipe, excellent for recycling and avoiding wasting leftover egg whites from a previous preparation.

The egg white and cocoa tart has a very smooth texture that melts in the mouth, a characteristic that makes it ideal to enjoy as a dessert after a meal, garnished with a dollop of whipped cream or a scoop of vanilla or hazelnut ice cream.

to do it is simple and fast: just mix the sugar with the sifted flour and yeast, and the bitter cocoa, then add the natural yogurt and sunflower oil. Once you get a creamy compound and free of lumps, you can add the ingredients little by little albumbeaten until stiff, mixing with a spatula with slow movements from bottom to top so as not to disassemble them.

The egg white and cocoa tart is baked in the oven at 180 °C for about 40 minutes, but we advise you to check the doneness by testing it with a wooden toothpick. You can add some if you want spices and aromas, such as cinnamon, vanilla, orange peel, but also some Chocolate chipsfor an even more delicious and irresistible result.

Find out how to prepare it by following the step-by-step procedure and tips. Also try the egg white cake and egg white muffins.

How to prepare the egg white and cocoa tart

Beat the egg whites until stiff 1.

In a bowl, sift the flour with the yeast for desserts. 2.

Add the sugar and cocoa powder. 3.

With a spoon mix the powders 4.

Add whole plain yogurt 5.

Pour sunflower oil 6.

Fold in the yogurt and oil with a spatula until the mixture is creamy and well blended. 7.

Gradually add the beaten egg whites and mix with a spatula with delicate movements from the bottom up. 8.

Pour the mixture into a 22 cm diameter mold, buttered and floured, and bake at 180 °C for about 40 minutes. 9.

Once the cooking time has elapsed, remove the cake from the oven and let it cool. Sprinkle the surface with plenty of icing sugar. 10.

Cut the cake with a smooth blade knife eleven.

With a dessert spatula, take the slice of cake from egg whites and cocoa, being careful not to break it. 12.

Serve the tart with egg whites and cocoa. 13.

Taste the cake in all its softness and goodness 14.


The egg white and cocoa tart can be kept under a glass bell jar or in a special container for approx. 4 days.

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