2-Ingredient Chocolate Cake

easy

INGREDIENTS

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.

1

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.

2

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

3

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.

4

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

5

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.

6

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.

7

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

8

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