Step-by-step recipe with a photo of chocolate biscuit muffins with proteins. Baking technology at home. Selection of products, calorie content and video recipe.
If there are unused proteins left, and you really don't want meringue and protein cream, prepare delicious, aromatic, tender and juicy chocolate biscuit cakes with proteins. Baking simply melts in your mouth, the products are moderately sweet and very tasty. Finished muffins can be topped with jam, chocolate icing, chocolate ganache, fondant, etc. This recipe can be used to bake one large muffin or make a cake. In this case, it is necessary to cut the finished cake into two parts and grease it with your favorite cream.
The homemade baking recipe is so easy to prepare that everyone can handle it. Even if you are not the most experienced chef, you will definitely get them. Such cute little products, due to their suitable size, are convenient to take with you on the road. They can be given to children to school and put with you to work for a snack during the day.
Tip: if you don't want to cook anything from egg whites, freeze them in the freezer. To do this, pour them into a clean jar, close the lid, write on the container how many proteins it contains and freeze. They can be stored for a long time without losing their properties. Defrost the egg whites slowly on the bottom shelf of the refrigerator.
See also how to make chocolate buckwheat muffins.
- Caloric content per 100 g - 198 kcal.
- Servings - 6
- Cooking time - 45 minutes
Ingredients:
- Egg whites - 4 pcs.
- Sugar - 100 g
- Salt - a pinch
- Cocoa powder - 30 g
- Flour - 100 g
Step by step preparation of chocolate sponge cakes with proteins, recipe with photo:
1. Wash the eggs and break the shells with a knife. Carefully separate the whites from the yolks. You don't need yolks for the recipe, so you can use them for another dish. And place the squirrels in a bowl for kneading the dough. Make sure that not a single drop of yolk gets to the whites, otherwise the whites will not beat up to the desired consistency. Add a pinch of salt to the proteins.
2. With a mixer at medium speed, begin beating the whites until a light foam is formed.
3. Then add 1 tablespoon to the proteins. sugar and continue beating with a mixer until airy peaks form.
4. Add flour, sifted through a fine sieve, to the beaten egg whites so that it is enriched with oxygen and there are no lumps in the dough.
5. Mix the dough with a mixer until smooth and smooth.
6. Then pour cocoa powder into the dough, which also sift through a fine sieve. This action will also prevent lumps from forming.
7. Mix the dough again with a mixer until smooth. Add pitted cherries to the dough if desired. This berry goes well with chocolate baked goods. Then pour the dough into portioned silicone muffin tins. Fill them in 2/3 parts, because the food may rise slightly during baking.
8. Send the chocolate sponge cakes with egg whites to bake in a preheated oven to 180 degrees for 15 minutes. Check the readiness of the product with a puncture with a wooden stick, there should be no sticking of the dough on it. If this happens, continue baking the muffins for another 2-3 minutes and then sample them again. Remove the finished baked goods from the molds after cooling so as not to break them.
See also the video recipe on how to make chocolate chip muffins.
