TWO-INGREDIENT CHOCOLATE CAKE What I’m presenting to you today is a simply extraordinary cake, it’s been trending online for a while in various versions, and I’ve tried making it with apples… Friends, what can I say, initially I was quite skeptical and thought it would turn out to be an almost inedible mush, but it’s absolutely delicious, you prepare it in a few minutes and you just have to be patient to let it set in the fridge to then enjoy all its goodness! So now run to the kitchen with me, I’ll explain how to prepare the two-ingredient chocolate cake!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 205.36 (Kcal)
- Carbohydrates 17.32 (g) of which sugars 10.23 (g)
- Proteins 3.85 (g)
- Fat 13.13 (g) of which saturated 8.10 (g)of which unsaturated 4.42 (g)
- Fibers 6.89 (g)
- Sodium 8.08 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a two-ingredient chocolate cake in an 8.5-inch diameter mold
- 4 apples
- 7 oz dark chocolate
- as needed unsweetened cocoa powder
Useful tools for preparing the two-ingredient chocolate cake
- 1 Ring
- 1 Immersion Blender
Preparation of the two-ingredient chocolate cake
The preparation of this dessert is extremely quick and simple, to melt the chocolate you can use the microwave or alternatively melt it in a double boiler, I will indicate the steps to follow in both cases.
If using the microwave, in a glass bowl, break the chocolate into pieces and melt it using the appropriate function (in my case it’s called “melt & soften”) doing short cycles, at the end of each one gently stir the chocolate until it is completely melted and set aside to cool.
If using the double boiler, break the chocolate into pieces in a heat-resistant bowl, which you will then place over a saucepan with simmering water on low heat, gently stir with a spatula until it is melted and then set aside.
Peel the apples and cut them into wedges, then plunge them into boiling water and let them cook for a few minutes until they are soft; if you want to cut down on time, divide the wedges in half to facilitate quicker cooking.
Drain the apples and plunge them into the bowl of melted chocolate, then with the help of an immersion blender, blend the mixture until smooth and lump-free.
Place a sheet of parchment paper on a baking sheet and position the ring in the center (if you don’t have one, a 7.87-inch diameter baking pan lined with wet and squeezed parchment paper will work fine) and place more parchment paper around to prevent sticking.
Pour the mixture and let it set in the refrigerator for at least 3 hours (the taller the cake, the more time it will take for the cake to set).
After the resting time, unmold the cake and decorate the surface with a dusting of unsweetened cocoa powder, and there it is ready to be served and enjoyed, spoonful by spoonful, in all its creamy goodness!
An extra tip:
* Instead of apples, you can use bananas, in equal weight, following the same procedure;
* The two-ingredient chocolate cake keeps well in the fridge for 4-5 days;
* This recipe contains affiliate links.
