Friday, April 1, 2016

2-Ingredient Chocolate Cake

Can you make a cake with just two ingredients? After we tried making this the other day, our answer is a resounding YES! Just two ingredients unless you count the egg white and egg yolk as two separate entities. The confectioners' sugar is for decoration so that doesn't count in our book.

The end result all depends on the quality of chocolate that you use. The better the quality, the better the taste. It really doesn't get any easier than this!


6 eggs
3 bars chocolate


Preheat oven to 325F/170C. Break the chocolate into small pieces. Place a bowl over a pot of hot water. Melt the chocolate in the bowl stirring until completely melted.

Separate the egg yolks from the egg whites. Beat the egg whites until stiff peaks form. Set aside. Add the egg yolks to the melted chocolate and mix until well incorporated. Mix in 1/3 of the egg white meringue mixture into the chocolate mixture. Add the rest of the meringue and gently fold into the chocolate mixture.

Line your cake pan with parchment paper or use a non-stick cake pan. Tap the pan a few times to release any air bubbles. Bake for 35 minutes. Cool on wire rack and unmold the cake. Sprinkle with confectioners's sugar.

Serve with a dollop of vanilla ice cream and/or whipped cream to make it extra special. Enjoy!

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