Two Ingredient Chocolate Cake

Indulge in the rich decadence of this Two Ingredient Chocolate Cake, a dessert revelation that combines simplicity with gourmet appeal. Made with just dark chocolate (minimum 60% cocoa) and eggs, this recipe delivers a moist, fudgy texture and an intensely chocolaty flavor that will astonish your taste buds. With a prep time of only 20 minutes and minimal cleanup, it's perfect for busy weeknights or impromptu celebrations. The secret lies in folding airy, whipped egg whites into melted chocolate, creating a light yet dense cake that melts in your mouth. Whether served plain or topped with powdered sugar, cocoa, or whipped cream, this gluten-free masterpiece is a crowd-pleaser your guests will never guess requires just two ingredients.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 225 grams dark chocolate (at least 60% cocoa)
• 4 pieces large eggs

Directions

Step 1

Preheat your oven to 170°C (340°F) and line a round 8-inch springform pan with parchment paper. Grease the sides lightly with butter or cooking spray.

Step 2

Break the dark chocolate into small pieces and melt it either in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each interval, until smooth. Let it cool slightly.

Step 3

Separate the egg whites and yolks into two different bowls.

Step 4

Using an electric mixer or whisk, beat the egg whites until stiff peaks form. This step is crucial, as it will provide the cake with its structure and light texture.

Step 5

Add the egg yolks to the melted chocolate, stirring well until fully combined. The mixture should be thick and glossy.

Step 6

Gently fold one-third of the beaten egg whites into the chocolate mixture using a spatula, being careful not to deflate the air. Repeat this process with the remaining egg whites in two additions, folding just until incorporated.

Step 7

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Step 8

Bake the cake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.

Step 9

Allow the cake to cool completely in the pan before removing the springform ring. The cake will naturally deflate slightly as it cools, creating a fudgy and dense texture.

Step 10

Serve as is or dust with powdered sugar, cocoa powder, or a dollop of whipped cream. Enjoy!

Nutrition Facts

Serving size	425 grams (425.0g)

Amount per serving	% Daily Value*
Calories	1555

Total Fat 110.00g	141%
Saturated Fat 58.50g	293%
Polyunsaturated Fat NaNg
Cholesterol 744mg	248%
Sodium 318mg	14%
Total Carbohydrate 101.50g	37%
Dietary Fiber 22.50g	80%
Total Sugars 52.50g
Protein 39.00g	78%

Vitamin D 160IU	800%
Calcium 262mg	20%
Iron 21mg	114%
Potassium 1776mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 10.1%

Carbs: 26.2%