The 2-ingredient chocolate cake is a quick and clever dessert that is prepared in 5 minutes with only 2 ingredients, eggs and chocolate. It’s June, and I still have some Easter egg chocolate to use, so I used some to make this dessert that looks like a cloud! The 2-ingredient chocolate cake is super soft, tender, and spongy, it literally melts in your mouth. I love the sound you can hear when you bite or break it with your hands, it’s delicious on its own, perfect to accompany with melted chocolate, fresh seasonal fruit, but also with ice cream! Flourless, sugar-free, no baking powder, butter or oil, this 2-ingredient chocolate cake is also a perfect fit dessert (using dark chocolate) that will win you over at the first bite!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz chocolate (as desired)
- 5 eggs
Steps
The 2-ingredient chocolate cake is super easy and quick to prepare. First, separate the yolks from the whites and melt the chocolate in the microwave or in a double boiler.
Whip the egg whites until stiff peaks form, using electric beaters. Combine the yolks with the melted chocolate and mix, still using the beaters.
Gradually fold the egg whites into the yolk and chocolate mixture, use a spatula and make upward movements to incorporate more air.
Preheat the oven to 350°F, placing a heatproof pan or container with water on the base. This way, steam will form during baking, helping the cake to stay tall and even softer. Then, transfer the mixture to a pan lined with parchment paper and bake the 2-ingredient chocolate cake in the preheated oven at 350°F for about 40 minutes, perform the toothpick test to check for doneness.
Tips:
The 2-ingredient chocolate cake can be stored at room temperature for 5/6 days. You can use any chocolate you prefer (milk, dark, white, or a mix) or enrich or garnish it with your desired ingredients like powdered sugar, melted chocolate, spreadable cream, peanut butter, honey, maple syrup, fruit, ice cream, and much more. The “steam” baking is not mandatory, you can also not use the pan full of water, but in this case, the cake will deflate more (it will lower a bit anyway) and will be slightly less soft.
More chocolate dessert recipes HERE
