Recipe for Egg White Cake with Chocolate Cream

Chocolate Cream: Mix the cocoa with the milk using a whisk. Add the butter. Bring the cocoa milk to a boil. Set aside. Beat the egg yolks with the sugar until the mixture lightens in color. Add the flour and continue mixing until you achieve a smooth cream. Gently add the chocolate milk while continuously whisking the mixture. Return everything to the saucepan to thicken the cream over low heat. This takes a few minutes. Let it cool.

The cake: Whip the egg whites until stiff peaks form. Preheat the oven to 180°C. Mix the almond flour with the sifted flour, sugar, baking soda, and melted butter. Gently fold in the whipped egg whites. Mix.

Butter a 20 cm mold if it is not silicone. Pour half of the batter. Place the chocolate cream on top. Then add the remaining batter. Sprinkle with sliced almonds.

To finish, bake for 50 minutes. Let cool before unmolding and enjoy.