2-Ingredient Chocolate Cake



2-Ingredient Chocolate Cake – 5 large Eggs (Split Yolks and Whites) – 10 oz Semi-Sweet Chocolate Chips

Separate the Egg Yolks from the Egg Whites into two bowls. Leave the egg yolks at room temperature for the next step.


Whisk the egg whites with an electric beater until their texture is fluffy and a soft peak forms. Don't overbeat or the cake would be dry.


Combine the Chocolate Chips in a small saucepan and melt them on medium-low heat while stirring constantly until the chocolate is shiny.


Stir the egg yolks into the melted chocolate, one egg at a time, while whisking the mixture until the texture is smooth with no lumps.


Gradually transfer the chocolate-egg mixture into the bowl with the beaten egg whites. Stir very gently with a spatula to incorporate.


When the 2-Ingredient Chocolate Cake batter is thick and consistent, transfer it to an 8-inch cake pan lined with lightly oiled parchment paper.


Bake the 2-Ingredient Chocolate Cake for 20 to 30 minutes in an oven preheated to 350°F (180°C). Use a toothpick to check the baking. No crumbs means ready.


Let the 2-Ingredient Chocolate Cake cool down for 10 minutes in the oven with the door open. Decorate with some more melted chocolate.


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