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Bloom the Cocoa (The Hot Apple Step)
Place your chopped apple pieces into a microwave-safe bowl.
Microwave on high for 45 to 60 seconds until the pieces are hot, steaming, and slightly soft.
Immediately dump the ⅓ cup of cocoa powder onto the hot apples. Stir them together well. The heat and steam will release the cocoa’s trapped flavors and turn it into a rich, fragrant paste.
Set it aside for 3 to 5 minutes to cool down until it is just lukewarm. (Crucial step: if it's too hot, it will scramble your egg yolk or kill the egg white foam!)
Whip the Egg White
Put your single egg white into a perfectly clean, dry glass or metal bowl.
Add a tiny pinch of cream of tartar (or ¼ tsp lemon juice) to the foamy white.
Whip with a hand mixer or whisk until it forms stiff, stable peaks that hold their shape when you lift the beaters. Set aside.
Blend the Base
Put your cooled chocolate-apple mixture into a blender or food processor.
Add the egg yolk and the ⅛ tsp of bicarb soda.
Blend until completely smooth. It will look like a thick, dark chocolate fudge paste.
Combine Gently
Scrape the chocolate-apple paste into a mixing bowl.
Scoop a big spoonful of your whipped egg white into the paste and stir it in to loosen up the thick mixture.
Gently tip the rest of the whipped egg white in. Using a rubber spatula, gently fold the mixture over itself in a circular motion until just combined. Do not overmix, or you will pop all the air bubbles!
Bake Immediately
Pour the aerated batter into a small, parchment-lined baking dish or ramekin.
Oven: Bake at 350°F (180°C) for 20 to 25 minutes.
Air Fryer: Bake at 340°F (170°C) for 12 to 15 minutes.
👩🍳 Step-by-Step Instructions
The cake is done when the top springs back slightly and a toothpick inserted into the center comes out clean.