2-Ingredient Chocolate Cake
You are only 2 ingredients away from your chocolate fix with this decadent cake recipe. Make this recipe gluten-free with gluten-free chocolate, and serve it with sliced fruits, whipped cream, and a dusting of powdered sugar for an added touch of elegance. Be the star of your next party by serving this cake or keep it in your refrigerator for a secret midnight snack.
- 3 eggs
- 3 3/4 (1.55-ounce) chocolate bars, 5.8-ounces of chocolate total
Preparation time 20mins
Cooking time 60mins
Adapted from t.sfglobe.com
Preheat the oven to 338°F. Separate the egg whites from the egg yolks, and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them. This will ensure that the meringue is more stable.
Break up the chocolate and place it in a heat-proof glass bowl. Melt the chocolate in a double boiler over hot water that is approximately at a temperature of 140°F. Once the chocolate is melted, remove from the heat, and let cool slightly. When the chocolate has cooled slightly, add the yolks, and mix with a whisk.
In a large bowl, whip egg whites with an electric mixer until firm peaks form or when the egg whites are thick enough that you can turn the bowl upside down without spilling it. Add 1/3 meringue into the chocolate batter and blend well with a whisk. Then, add the rest of the meringue 1/2 at a time and mix well with a spatula.
Line a 6-inch round cake pan with parchment paper and pour the batter into the pan. Drop the pan lightly on the counter a couple of times to raise the air bubbles out of the batter. Bake at 338°F for 30-40 minutes.
Remove from the oven and cool until you can handle the pan. Then, remove cake from the pan and place on a wire rack to cool completely.
You can brush the cake with a simple syrup or a liquor of your choice, and dust with powdered sugar to finish. Serve with whipped cream or crème fraîche, if desired. This cake can be served immediately or chilled in the refrigerator for about 2 days. This cake can be kept in the freezer for up to a week.
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