The snow and the Siberian cold has reached us.
Some of us was complaining about this hot, sunny winter and now we have had our mouth shut!
Of course if you have to go to work or need to get in some place important, this weather can be a big problem,
but luckily today it is Sunday and even if we are blocked by the snow and cannot go out, today we really enjoyed it.
🙂
So, for this afternoon tea I made this delicious cake.
Choccolate cake with nuts, almonds and candid ginger
The recipe si my dear friend Anna Rita’s (marble) posted on
Cookaround
thousands of years ago (alright alright 6 years ago) and you use only the egg whites.
It is perfect if you are not able to make a pavlova (talking about myself) and wants to do something quick and easy.
😀
I have added nuts, almonds and candid ginger to the original recipe.
4 egg whites
180 gr dark choccolate
160 gr flour
110 gr sugar
120 ml water
1 sachet of vanilla
1 sachet of baking powder
40gr di nuts
40gr di almonds not peeled
40gr di candid ginger
Icing sugar
Ground ginger
Blend the chocolate, sugar, nuts, almonds and the candid ginger
The add the egg white and the vanilla and wisk. (don’t whip)
Add the water and mix well.
Then add the sifted flour and baking powder and wisk.
Pour the compound in a mould lined with baking paper.
Bake in a fan assisted oven 175°C for 50min.
Check if the cake is baked with a wooden stick.
Take the cake out of the oven and let cool. Sifter the icing sugar mixed with the ground ginger generously over the cake and serve.
This is my entry for WHB #319 hosted by
Chris from Mele Cotte
I wish to thank  Kalyn from Kalyn’s Kitchen                                      and Haalo,Cook (almost) anything at least once                             Without Haalo I wouldn’t even be here doing the  the Italian version of WHB!     
