2 Ingredient Chocolate Cake
This easy flourless chocolate cake is just 2 ingredients. It comes out extremely rich and chocolatey!
Ingredients
- 4 large eggs
- 10 oz (283 grams) semisweet chocolate (or milk chocolate), roughly chopped or can use chocolate chips
Instructions
- Preheat oven to 325°F. Grease and line the interior of a 7 inch round springform pan with parchment paper.
- Separate the egg yolks from the egg whites. Add egg whites to mixing bowl. Beat on high speed with wire whisk attachment until egg whites become stiff peaks. Set aside.
- Add chocolate to a large bowl. Melt in the microwave or over the stove until completely melted and smooth. When chocolate is no longer too hot to touch, add in the egg yolks. Use a hand whisk to mix in egg yolks until they are completely incorporated into the chocolate.
- Add in 1/3 of the egg whites into your chocolate mixture. Use a spatula to gently fold the egg whites in until no egg white streaks remain. Repeat with the next 1/3 of egg whites and then the final 1/3 of egg whites.
- Pour batter into prepared baking pan. Place into oven and bake for about 35-40 minutes or until toothpick inserted comes out clean. Let cake cool completely before releasing it from the pan. The top of the cake will form a hard thin crust that may crack as it rises and when the cake sinks back down. Your cake will also down a little as it cools. If desired, dust cake with powdered sugar before serving.
Notes
- Semisweet chocolate was the right amount of sweetness for me but if you prefer your desserts to be very sweet, you can use milk chocolate instead. I don't recommend dark chocolate. You can read more about that in the body of the post.
- If you don't own a kitchen scale, most semisweet chocolate chips come in 10 oz bags.
- I don't have a substitute for eggs for this recipe.
- You can use a larger springform pan but your cake will be thinner and will need less baking time. I don't recommend using smaller than 7 inches because your cake will be too thick and will not cook correctly. You do need a springform pan for the cake to rise properly.
Serving: 1slice, Calories: 193kcal, Carbohydrates: 15g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Sodium: 31mg, Fiber: 2g, Sugar: 10g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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