Chocolate Fitness Cake

Ingredients

¾ cup unsweetened cocoa powder, natural or Dutch-process
½ cup plus 3 tablespoons granulated sugar
7 large egg whites, at room temperature




Method

Preheat the oven to 325°F (160°C).

Butter a 2-quart (2-liter) souʀé mold or similar-sized ovenproof baking dish or bowl.
Sift or whisk together the cocoa powder and the ½ cup (100 grams) of sugar to remove
any lumps.

Whip the egg whites until they form soft, droopy peaks. Whip in the remaining 3
tablespoons (35 grams) of sugar.

Carefully fold in the cocoa mixture in 3 batches, just until incorporated, stopping just
before the mixture becomes smooth. Do not over fold.

Transfer the mixture into the souʀé mold or baking dish. Set the mold in a larger pan.
Add warm water to the larger pan, so that the water reaches 1 to 2 inches (2.5 to 5 cm)
up the outside of the mold, creating a water bath.

Bake for 35 to 40 minutes, until the cake is barely set in the center.
Remove the cake from the water bath. Wait 5 minutes, then invert it onto a serving
plate and serve.