Chocolate biscuit without flour
This biscuit is both light and creamy, with egg white foam as a base. Great recipe for a variety of preparations.
Creation by Hidde de Brabander.
Makes 550g.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
180 |
g |
egg whites |
50 |
g |
sugar |
70 |
g |
egg yolk |
85 |
g |
butter, melted |
175 |
g |
dark chocolate, melted |
Preparation method
- Whisk the egg whites with the sugar until fluffy.
- Add the unbeaten egg yolk.
- Add the melted chocolate and butter.
- Bake at 180°C.
Serving suggestions
- As the inside of a cake.
- As part of a dessert.
- As a basic ingredient for cupcakes.
- In gluten-free compositions.