Egg White Chocolate Cake with Ganache

After my pineapple tart experiments, I am left with quite a bit of egg whites. Not wanting to waste them, I search around for recipes using egg whites. The cake recipe is from Sedap-Sekejap, and I modified the recipe for the ganache as I believe ganache made using rich cream is much nicer than that made using plain old milk.



Ingredients:
(A)
7 egg whites (about 280 gr)
1/2 tsp cake emulsifier (ovalett, SP)
1 tsp cream of tartar 
200 gr castor sugar 

(B)
100 gr plain flour
30 gr cocoa powder 
1/4 tsp bicarbonate of soda 
1/4 tsp baking powder 
15 gr milk powder 
20 gr corn starch
 
1 tsp vanilla powder (or extract)
50 gr margarine, melted 
25 ml milk 

Ganache:
300 gr dark cooking chocolate
170 ml heavy cream 

Method:
1. (A)Beat egg yolk with emulsifier for about 3-5 minutes. Add cream of tartar and continue beating. Add castor sugar bit by bit and continue beating until stiff.

2. Sift together (B) ingredients into the egg white mixture and fold to incorporate. Add melted margarine and milk and mix evenly.

3. Grease and line a 20 cm round tin, pour mixture into it and baked at 180 C (or 160C fan-forced) for about 30-40 minutes. Let the cake cool down then slice horizontally into 2 or 3 pieces.

4. To make the ganache, bring the cream to boil in a small saucepan. Remove from heat and add in chocolate squares and stir evenly with a wooden spoon until the chocolate is melted and mixture is smooth. Allow to cool

5. Assemble the cake by stacking the layers up in between ganache spread. Pour the remaining ganache on top of the cake and spread evenly on top and the side of the cake.

Serves 15