Egg White Chocolate Cake with Rhubarb Compote

Cut rhubarb into rough cubes and simmer together with sugar and syrup for about 20 minutes.

Meanwhile, beat the egg whites together with the sugar to a soft snow.

Melt the butter and chocolate and mix with the remaining ingredients. Fold in the beaten egg whites and bake in a round springform pan (24 cm) for 35 minutes.

Remove from the mold and garnish with melted chocolate and chopped hazelnuts.

Cut the chocolate cake into small pieces and serve together with the warm compote.

Preparation Tip:

This recipe is great for using leftover egg whites.

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