Happy May 1st to everyone! To recover a bit from the long Easter and April 25th holidays, I recommend this excellent variation on my classic “one-minute cake” for Labor Day! The One-Minute Cake… WHOLE-WHEAT!

Chocolate cake is a treat that every child goes crazy for, but adults love it too. Today I’m sharing a version I’ve adapted to suit adults’ tastes, but it can easily be adjusted for children by omitting the rum; the rest of the recipe remains the same. I find that rum gives this cake a unique and distinctive aftertaste, and it pairs perfectly with dark chocolate. I use the bottle cap as my measuring unit for rum. The amount can vary depending on your taste; I use one cap for every egg yolk I put in the cake, so in this case, that’s 4 caps. All you have to do is try it and let me know what you think by commenting here or on social media!

This cocoa egg-white cake was created to use up the leftover egg whites from previous recipes. It’s a soft, delicious cake, and the egg whites give it an indescribable lightness. You can easily customize it with chocolate chips or fruit of your choice, or slice it and fill it with Nutella, milk cream, or apricot, strawberry, raspberry, fig, or pear jam.