Two Ingredient Chocolate Cake
Indulge in the rich decadence of this Two Ingredient Chocolate Cake, a dessert revelation that combines simplicity with gourmet appeal. Made with just dark chocolate (minimum 60% cocoa) and eggs, this recipe delivers a moist, fudgy texture and an intensely chocolaty flavor that will astonish your taste buds. With a prep time of only 20 minutes and minimal cleanup, it's perfect for busy weeknights or impromptu celebrations. The secret lies in folding airy, whipped egg whites into melted chocolate, creating a light yet dense cake that melts in your mouth. Whether served plain or topped with powdered sugar, cocoa, or whipped cream, this gluten-free masterpiece is a crowd-pleaser your guests will never guess requires just two ingredients.
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Recipe Information
Ingredients
- 225 grams dark chocolate (at least 60% cocoa)
- 4 pieces large eggs
Instructions
Preheat your oven to 170°C (340°F) and line a round 8-inch springform pan with parchment paper. Grease the sides lightly with butter or cooking spray.
Break the dark chocolate into small pieces and melt it either in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each interval, until smooth. Let it cool slightly.
Separate the egg whites and yolks into two different bowls.
Using an electric mixer or whisk, beat the egg whites until stiff peaks form. This step is crucial, as it will provide the cake with its structure and light texture.
Add the egg yolks to the melted chocolate, stirring well until fully combined. The mixture should be thick and glossy.
Gently fold one-third of the beaten egg whites into the chocolate mixture using a spatula, being careful not to deflate the air. Repeat this process with the remaining egg whites in two additions, folding just until incorporated.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool completely in the pan before removing the springform ring. The cake will naturally deflate slightly as it cools, creating a fudgy and dense texture.
Serve as is or dust with powdered sugar, cocoa powder, or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 9.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
