Ingredients
16 large egg whites(2 cups) (480 ml)
1/3 cup (30 grams) unsweetened cocoa powder (I like to use Valhrona)
1/4 cup (60 ml) boiling water
2 teaspoons pure vanilla extract
1 3/4 cups (350 grams) granulated white sugar
1 cup (100 grams) sifted cake flour
1/4 teaspoon salt
2 teaspoons cream of tartar
Directions
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
- Line muffin tins for 24 muffins with papers
- Separate 16 eggs, whites in one bowl and yolks in another. Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
- In a small measuring bowl combine the cocoa powder and boiling water and stir until smooth. Stir in the vanilla extract.
- In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt.
- In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form.
- Remove 1 cup (240 ml) of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.
- To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites, using a large wire whisk or a large rubber spatula. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)
- Pour the batter into the prepared muffin tins, filling them 2/3 full. Tap pan to settle batter
- Bake for about 20 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks.
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