Chocolate cupcake on whites with chocolate icing

This cupcake is a good solution when you need to recycle proteins. Periodically, I accumulate egg whites. It's good that they can be stored in the refrigerator for a long time, and even longer in the freezer. Therefore, when 3-5 pieces accumulate, I cook something where only proteins need to be used. I usually bake cookies. This time I wanted something more significant. This cupcake, according to the recipe of the famous pie expert Chadeika, turned out to be the most airy of all that I have ever cooked. It somewhat resembles a baked souffle.

Maria

The author of the recipe

Chocolate cupcake on proteins with chocolate glaze

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Composition / ingredients

Servings:

Impregnation:

Jam (fruit)

100

Glaze:

Bitter chocolate

Butter

Dough:

Powdered sugar

Sugar

Flour

Egg whites (large eggs)

Cocoa powder

Vanilla sugar

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 9 % 6 g

Fats 19 % 12 g

Carbohydrates 72 % 46 g

309 kcal

GI: 2 / 2 / 96

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Dough. To prepare the dough for a chocolate cupcake on proteins, we will need: egg whites, cocoa, flour, powdered sugar, sugar, vanilla sugar and lemon juice.
Step 2:
Sift flour with cocoa and powdered sugar.
Step 3:
Whisk the whites into a fluffy mass. It should be light and airy.
Step 4:
Continuing to beat, add sugar and vanilla sugar. The mass should thicken slightly.
Step 5:
Pour in lemon juice. Beat for about 2 more minutes, until the mass becomes dense. Traces of corollas should remain on the surface. But at the same time, the mass must remain fluid.
Step 6:
Add the sifted flour with cocoa and powdered sugar to the proteins in parts, gently stirring with a spatula from top to bottom so that the proteins do not settle.
Step 7:
A light airy homogeneous dough should be obtained.
Step 8:
Put the dough into a cake pan. There is no need to lubricate it with anything. Tap the mold on the table so that large air bubbles leave the dough.
Step 9:
Bake the cupcake for 25-30 minutes at 180 ° C.
Step 10:
Remove the cupcake form from the oven, turn it over and put it on the grill. At the same time, the cupcake itself should not touch the lattice, only the edges of the mold. If the cupcake rises above the surface of the mold, then cool it not on the grill, but on two glasses, on which only the edges of the mold will rest. Cool the cupcake.
Step 11:
When the cake cools down, run a spatula along the sides of the mold and remove the biscuit from the mold.
Step 12:
Impregnation.
Step 13:
Warm up the jam and smear it on the biscuit from above and from the sides. Put the cupcake in the refrigerator until the jam solidifies.
Step 14:
Glaze. To prepare the glaze, we will need dark or bitter chocolate and butter.
Step 15:
Break the chocolate into pieces and melt it in a saucepan over low heat along with butter. You should get a smooth glossy mass.
Step 16:
Pour chocolate icing over the cupcake. Put the cupcake in the refrigerator until the glaze solidifies.