2 Ingredient Chocolate Cake

for 6 servings

4 eggs, whites and yolks separated
9 oz semi sweet chocolate
powdered sugar, to serve
vanilla ice cream, to serve
seasonal fruit, to serve

Preheat the oven to 325˚F (170˚C).

Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.

Separate the egg yolks and egg whites. Using a hand mixer, whisk the whites until soft peaks form.

Add the yolks, one by one, into the bowl of chocolate, whisking to combine.

Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.

Pour the batter in a greased 6-inch (15 cm) cake mold.
Bake for 30 minutes.

Once the cake is cool to the touch, gently invert it onto a plate.

Optional: Sprinkle with powdered sugar, slice and serve top with ice cream. Serve with seasonal fruit.


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