Remember a few days ago I shared an Eggless Chocolate Cake? Things have reversed in this post and now we are talking about the dynamics of the egg. So the 2 ingredient chocolate cake obviously has chocolate and the other ingredient is the egg. The incredible egg! (Actually eggs here). Eggs are powerful enough to provide structure, stability, richness and moisture to baked goods. The yolk and the egg whites separately are used in a variety of desserts because they have very different functions and outcomes. When they are separated and then used together they provide the basis of something unique like this cake. No flour, no leavening agent, no butter, just the incredible chemistry of the egg and the chocolate. Talking about chemistry, did I tell you that I have graduated with that subject? Maybe that’s why I enjoy baking and my little experiments so much.
You might wonder if the final outcome is a compromise in texture or flavour. Well, not at all! It’s stable, luscious, soft and just delicious. At first, it seems like a flan but it’s a lot lighter with a melt in your mouth feeling to it. My non-sweet loving husband finished half the cake when I first made it. The 2 ingredient chocolate cake has a cracked up rustic look that I simply adore. Some fresh fruit and a touch of icing sugar and that’s all you need.
The creator of this cake is not me! I found it while I was looking for a flourless cake. I had to give it a go just to see the magic for myself. And I just had to share it because I know many will benefit from this. I made it over and over again with flavoured chocolates to retain the 2 ingredient tag. I used Lindt Orange, Raspberry and Sea Salt and the results were amazing. I am not very fond of ultra bitter chocolates so I normally swap a quarter portion of the dark chocolate with milk chocolate.
The great news is that there is a video of the recipe so I am going to direct you there. Follow the instruction carefully and you will love the outcome! Let me know how it turns out. Have a wonderful weekend you guys! We have a long one and I realized I have too many sweet things sitting in my fridge. If you are on Instagram, I do share my adventures daily so you can see what I am making. Sweet, of course!
2 Ingredient Chocolate Cake
Makes a 6 inch round cake
165 g chocolate (dark, milk or a mix)
3 eggs
For directions and process you could watch the video here
Preheat oven to 170 degrees Celsius (338 F). Whisk three egg whites to form stiff, meringue-like peaks.
Melt 165 g of milk chocolate.
Add the three remaining egg yolks to the chocolate and whisk. Add the third of the of the whites and whisk. Continue with adding the rest of the whites with with a spatula.
Line a round 6 inch baking pan with baking paper and pour in the mixture. Drop the pan on the bench to get rid of any bubbles. Bake for 30-40 minutes, allow to cool.
Enjoy on it’s own or with fresh strawberries or ice cream.
GOODNESS SONALI! I am making this TOUT DE SUITE! I was telling a friend about you and saying how your creations are so accessible, made with ingredients so readily found in my pantry. But this? EASY!!!
I will look at the video for I need to found out what kind of chocolate…or rather, what percentage of cacao….
YOU are amazing, and it makes sense now: YOU ARE A TRUE ALCHEMIST! Much love, Anita Rivera
I just watched the video. IT’S SUPER! This almost reminds me of a soufflé…not that I’ve ever made one, but the meringue is the trick! Oh my dear, you are the best baking blog out there. LOVE! Anita
Thanks so much my lovely friend! Your words mean a lot to me. The credit for this recipe goes to the person who created it. Have a beautiful day:-)
Thanks for sharing this 2-ingredient magic – the cake looks amazing! I make flourless chocolate cake often and it’s one of our favorites but to think I can get rid of the extra sugar and butter I use in the recipe! This is an eye and mind-opener. And yay to eggs. I feel for those who can’t have it but eggs really are magical and my favorite ingredient!
Yes, so true Monica! Eggs are my favourite too after chocolate. Thanks a lot my dear;-)
To good to be true! I have made a flourless cake before and it is similar, but this is still easier. Can’t wait to try it. My diet hates you! But then again, this really isn’t that bad for you. And the eggs give you protein! This could become my guilt free dessert! Well…if I use really dark chocolate!
Hahaha! A lot of people’s diet hate me but yes, this one is guilt free:-) Thanks my friend!
Hello. I have little question. Is one chocolate bar is 165gr or all three chocolate bars( in the video they were tree) are 165gr?
Thank You
I will try this amazing cake today
Hi, the total weight of the chocolate put together is 165 g! Good luck with the cake. I hope you like it:-)
Looks so delicious! Will give it a try.
Thanks so much Evans. I hope you like it.
Amazing. It’s like a magician taking a dove out of a hat! I can see how it can come quite handy. Thanks Sonali for the recipe and moreover the beautiful styling.
Thanks so much my dear Ratna:-) The magician is not me but yes, the creator deserves big praise for coming up with this. I’ve made it over 7 times in 2 months.
Hi…,have just found you through Anita! Thank you for this…..fantastic as I am gluten free)
Hello friend! It’s a pleasure to meet you. Anita is a gem and I am thrilled that you liked the recipe. I hope you try it..it’s very delicious. Have a beautiful weekend!
Thank you so much!
beautiful pictures! this recipe is so simple and perfect for any college student or anyone for that matter! Thank you for sharing!
Can you use cocoa powder instead of chocolate.?
Hi Natasha, unfortunately, cocoa powder will not work! It’s a 2-ingredient cake so the success of the cake entirely depends on those two ingredients.
If the recipe is doubled, what size pan would be used?
Hi Theresa, I think an 8 inch pan should give you a similar height and thickness. The baking time may increase a little bit. Best to keep checking!
Just found your blog! Your styling is true art, like something from a Dutch master!
Making this 2 ingredient cake today…….do I need a spring form pan?
Oh thank you Christine! So kind of you:-) You don’t need a spring form pan for this recipe. A regular pan will work just fine. Once the cake is out of the oven, just run a blunt knife around the edges to loosen the sides. The cake is soft, so we don’t want to break it in the process. Good luck…I hope you like it as much as I do.
I did not continue to subscribe to new recipes only because I cannot afford to pay for
another subscription. I am trying to downsize my magazines, etc.
If I have to pay for the subscription to new recipes posted on Facebook then I am not
interested.
I did already and you came back and told me I duplicated my comments
Will this lovely looking cake hold up for a few hours after baking or does it have to be eaten right away?
Hi Carol, the cake will stay as is for a day or two. The top sinks a bit in the first one hour but after that it’s just the way it is. Hope this helps:-)
We’ve made this and it’s delicious! My daughter would like to make it again for an experiment for her high school chemistry class, so could you enlighten us as to the “science” behind the egg separation, white whipping, and order of folding in the ingredients? In other words, how do these particular ingredients marry and why are these steps important in making this incredible 2-ingredient cake work?! 🙂