2-Ingredient Chocolate Cake Recipe
This 2-ingredient chocolate cake recipe is so quick and easy to make. All you need is chocolate and eggs and you have fudgy chocolate cake! This cake is gluten free (flourless), dairy free (n butter and no milk) and can make it with your favorite chocolate brand. So whether you are lazy or just don’t have enough ingredient at the moment, you should give this easy chocolate cake a try!
2-Ingredient Chocolate Cake Recipe
Ingredients
- 5 Large eggs or 6 medium eggs separated
- 315 g 11oz Semi-sweet chocolate
For topping (optional):
- Powdered sugar
- Ice cream
Instructions
- DIRECTIONS1. Preheat oven to 325F (160). Grease 7-inch (18cm) round cake pan with butter, line the bottom with parchment paper. Grease the parchment as well. Set aside. 2. Chop the chocolate, place in a heatproof bowl. Set the bowl over a pot with simmering water (double boiler) and melt completely. Also you can melt in 20 second pulses in the microwave. Remove the bowl from heat and let cool slightly. 3. In a separate bowl, beat the egg whites until soft peaks form. 4. Add the egg yolks, one at the time to the chocolate and stir until combined. 5. Fold 1/3 of the egg whites into the chocolate mixture, then, repeat two more times. 6. Pour the batter into prepared pan. 7. Bake for 28-30 minutes. 8. Let cool, dust with powdered sugar and serve. Notes:
- For extra airy cake add 1 more egg white.
- If this cake is too bitter, you can add few tablespoons of white/brown sugar.
- Store the cake at room temperature up to 5 days.
What’s the nutritional value on this cake, like calories, etc. looks yummy
if you want the nutritional value just use the nutritiinal panels on the back of your eggs (x6) and chocolate (per 100g x 3.15) add up then divide by number of serves for a value per serve.
If I use an 8-inch spring form pan (21 cm), how much chocolate and how many eggs do I need?