
No-Oven Chocolate Almond Cake
Folding whipped egg whites into a simple cocoa batter keeps this cake light even though it never sees an oven. A covered pan on low heat does the job just as well, and slivered almonds on top add a little crunch.
- Total time
- 33 min
- Prep
- 5 min
- Cook
- 28 min

Ingredients
Method
In a bowl, mix the egg yolks with the water, sugar, flour, cornstarch and cocoa powder until smooth.
Whip the egg whites to stiff peaks in the Tupperware Speedy Chef, then fold them gently into the cocoa mixture.
Oil the Tupperware Universal Fry Pan and warm it over low heat for about a minute.
Pour in the batter, sprinkle with the slivered almonds, cover and cook over low heat for 15 to 20 minutes without lifting the lid.
Uncover and let the cake rest for 3 to 5 minutes, then loosen the edges with a spatula and unmould onto a plate wider than the pan.







