Sugar‑Free Dark Chocolate Egg‑White Cake with Chocolate Yogurt Layer

Ingredients

• 4 Eggs (large, room temperature; separate yolks and whites)
• 400 g Dark chocolate (sugar‑free) (split into two 200 g batches; melt gently in a heat‑proof bowl over simmering water)
• 310 g Greek yogurt or Skyr (plain, no sugar) (high‑protein, full‑fat works best for a creamy texture)

Instructions

1. Separate eggs

   Crack the 4 eggs and carefully separate the yolks from the whites into two clean bowls.

   Time: PT2M

2. Beat egg whites

   Using an electric mixer, beat the egg whites on medium‑high speed until stiff, glossy peaks form.

   Time: PT5M

3. Melt first batch of chocolate

   Place 200 g of the sugar‑free dark chocolate in a heat‑proof bowl over a pot of simmering water (double boiler). Stir until fully melted and smooth.

   Time: PT2M

4. Combine yolks with melted chocolate

   Add the 4 egg yolks to the melted chocolate and stir with a spatula until fully incorporated.

   Time: PT2M

5. Fold in egg whites

   Add half of the beaten egg whites to the chocolate‑yolk mixture, fold gently until just combined. Then add the remaining whites and fold until the batter is uniform and no white streaks remain.

   Time: PT3M

6. Transfer to pan and smooth

   Pour the batter into the 20 × 20 cm baking pan. Use a spatula to smooth the top evenly.

   Time: PT2M

7. Bake the chocolate cake

   Place the pan in a pre‑heated oven and bake at 180°C (350°F) for 20‑25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

   Time: PT22M

   Temperature: 180°C

8. Cool the cake

   Remove the pan from the oven and let the cake cool in the pan for 10‑15 minutes, then turn out onto a wire rack to finish cooling.

   Time: PT12M

9. Melt second batch of chocolate

   While the cake cools, melt the remaining 200 g of sugar‑free dark chocolate using the same double‑boiler method.

   Time: PT2M

10. Prepare chocolate yogurt mixture

    In a bowl, combine the 310 g plain Greek yogurt (or Skyr) with the melted chocolate. Mix until the mixture is smooth and glossy.

    Time: PT3M

11. Fill the mold with yogurt layer

    Place the cooled cake into a smaller mold (or line the pan with parchment). Pour the chocolate‑yogurt mixture over the cake, spreading evenly with a spatula.

    Time: PT2M

12. Chill to set

    Cover the mold with plastic wrap and refrigerate for 2‑3 hours, until the yogurt layer is firm.

    Time: PT150M

13. Serve

    Run a thin knife around the edges, release the cake from the mold, and cut into 8 equal squares or wedges.

    Time: PT2M

Nutrition Facts

Calories

312

Protein

6.5 g

Carbohydrates

5 g

Fat

18 g

Fiber

3 g