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2-ingredient Chocolate Cake

by Rie McClenny featured in 5 Easy 2-Ingredient Recipes

Inspired by heinstirred.com

Ingredients

for 6 servings

  • 4 eggs, whites and yolks separated
  • 9 oz
    semi sweet chocolate (255 g)
  • powdered sugar, to serve
  • vanilla ice cream, to serve
  • seasonal fruit, to serve
    Calories 283
    Fat 20g
    Carbs 22g
    Fiber 2g
    Sugar 16g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 325˚F (170˚C).
  2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.
  3. Separate the egg yolks and egg whites. Using a hand mixer, whisk the whites until soft peaks form.
  4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.
  5. 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.
  6. Pour the batter in a greased 6-inch (15 cm) cake mold.
  7. Bake for 30 minutes.
  8. Once the cake is cool to the touch, gently invert it onto a plate.
  9. Optional: Sprinkle with powdered sugar, slice and serve top with ice cream. Serve with seasonal fruit.
  10. Enjoy!
 

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