Chocolate Easter cake

Egg white, Egg yolk, Stevia, Butter, Milk, Grated cocoa, Coconut flakes or flour, Pectin, Baking powder without starch, Cooking salt, Tartaric acid

Cooking: 5 min, Mix: 5 min, Combine the dry ingredients: 5 min, Heat on the stove: 5 min, Whisk with a mixer: 5 min, Knead the dough: 5 min, Cooking: 5 min, Bake in the oven: 45 min, Let it stand: 30 min, Chill in the refrigerator: 5 h

Preheat the oven to 170–180 °C in “top+bottom” mode without convection.

Prepare a paper mold for the kulich measuring 9×9 cm.

Mix coconut flour (7 g), apple pectin (2 g), and baking powder (2 g).

Separately combine salt (1 g), stevia (40 g), and cream of tartar (0.5 g).

Cream of tartar can be replaced with xanthan gum (0.1 g) or omitted altogether.

Combine grated cocoa (20 g), milk (20 g), and butter (30 g). Heat the mixture until the cocoa is fully dissolved, stirring constantly.

Grated cocoa can be replaced with 95–99% chocolate (30 g).

Add egg yolks (40 g) to the warm chocolate mixture. Mix until smooth.

Whip the egg whites (90 g) to stiff peaks, gradually adding the mixture with cream of tartar and sweeteners.

Use eggs at room temperature.

Fold the dry flour mixture into the chocolate mixture. Gently mix with a spatula.

Add the whipped egg whites in portions, carefully folding them in from the bottom up until you achieve an airy batter.

Transfer the batter to the mold. Gently tap the mold on the table to remove large air bubbles.

Bake the kulich for 40–45 minutes until it has a confident golden color.

Completely cool the kulich on a rack without removing the paper mold.

Place the cooled kulich in the refrigerator for 4–5 hours to stabilize the texture. After that, remove the mold.