Always when I have cooked something like a vanilla sauce or baked and only needed the egg yolks, I look for alternatives to use the left over egg whites. And I hate just wasting them for no reason. Plus I sometimes want to prepare something different than the classic Pavlova, that usually calls for if you have left over egg whites. So here is the perfect alternative – and lets be honest, chocolate cake is always a good idea!

See how to prepare here:

Inspired by
6 egg whites
120g flour
120g sugar
120g butter
120g chocolate

Side note: Should you have more egg whites, just always add 20g if each ingredient (or reduce, should you only have 4 egg whites for example).

Pre-heat the oven to 180°C (air circulation).
Whisk egg whites, adding sugar a little later, once already slightly stiffened.
Carefully fold in the flour.
Heat/melt butter and chocolate in a bain-marie (Wasserbad). Let cool shortly and then also fold in to the rest of the mix.
Butter a baking tin and pour the batter inside. Bake for approx. 20 minutes. Test with a wooden skewer to see if still doughy. If so, leave in for another few minutes.

Dust with powdered sugar or serve with whipped cream or vanilla ice-cream or just plain!