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.

Cocoa shortcrust pastry is a quick and versatile dough that can be used for cakes and cookies. With shortcrust pastry, we can make tarts, cookies, apple pie… the version I’m sharing with you today is enriched with delicious cocoa! You really don’t want to miss this!

The chocolate tart is the quintessential homemade dessert; when I was little, my mom used to make all kinds of them for me! It’s a healthy and tasty snack, and it’s super easy to make—as I’ll explain in a moment! This time I made it with strawberry jam, but feel free to experiment with other kinds of jam: for example, Dulcis in Forno (link) made it with apricot jam… and the result doesn’t look bad at all!

These dual-flavor muffins, in the two**-chocolate** version, are truly delicious. Vanilla and white chocolate on the outside, with a center of cocoa and milk chocolate…you really can’t resist them!! :D