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No-Oven Chocolate Almond Cake
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Desserts · Vegetarian

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.

In brief No-Oven Chocolate Almond Cake is a desserts recipe cooked in the Tupperware Tupperware cookware. It takes 33 minutes in total and serves 6 servings.
Total time
33 min
Prep
5 min
Cook
28 min
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Tupperware Tupperware cookware
Product usedTupperware Tupperware cookware

+ Tupperware Speedy Chef

Ingredients

6servings

Method

  1. In a bowl, mix the egg yolks with the water, sugar, flour, cornstarch and cocoa powder until smooth.

  2. Whip the egg whites to stiff peaks in the Tupperware Speedy Chef, then fold them gently into the cocoa mixture.

  3. Oil the Tupperware Universal Fry Pan and warm it over low heat for about a minute.

  4. Pour in the batter, sprinkle with the slivered almonds, cover and cook over low heat for 15 to 20 minutes without lifting the lid.

  5. 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.

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Questions about this recipe

How long does No-Oven Chocolate Almond Cake take?

33 minutes in total: 5 minutes of preparation and 28 minutes of cooking.

Which Tupperware product do I need?

This recipe is written for the Tupperware Tupperware cookware. See all 66 recipes for the Tupperware cookware on this site.

How many people does it serve?

The quantities are for 6 servings. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

An induction burner set to around 30% power gives the most even results; on an open flame, watch it closely since it can be ready in as little as 5 minutes on high heat.

Is it suitable for special diets?

Yes, this recipe is vegetarian.

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