This is one of my favorite chocolate cake (after tenerina, of course). It is made with the leftover egg whites and its consistency is between moist and fluffy. Perfect at breakfast, even better with the coffee after lunch or dinner. What are you waiting for baking it?!
- Take the egg whites out of the fridge and let stand at room temperature for 30min. Beat on medium speed with the cream of tartar until soft peaks form.
- Melt the chocolate with the butter and let cool. Sift the flour and the potato starch over the egg whites, then add the mixture of chocolate and butter too.
- Mix gently, until everything is combined. Pour the batter into a 20cm baking pan and bake at 180 degrees for about 30 minutes. Sprinkle with icing sugar on top when cold.