Description
This 2 Ingredient Chocolate Cake is a rich, dense, and fudgy flourless dessert made with just chocolate and eggs. Naturally gluten-free and incredibly moist, it delivers deep chocolate flavor with minimal effort, making it perfect for elegant gatherings or simple chocolate cravings.
Ingredients
- 1 1/2 cups (255 g) semi-sweet chocolate chips
- 4 large eggs, room temperature
Instructions
- Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- Melt the chocolate chips in a heatproof bowl over simmering water or microwave in 20-second intervals, stirring until smooth. Let cool slightly.
- Separate egg whites and yolks into two bowls.
- Beat egg whites with a mixer until stiff, glossy peaks form, about 3–5 minutes.
- Stir egg yolks into the slightly cooled melted chocolate until smooth and fully combined.
- Fold one-third of the whipped egg whites into the chocolate mixture to loosen it. Gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, until the top is set and a light crust forms while the center remains slightly soft.
- Cool completely in the pan. The cake will deflate slightly as it cools.
- Remove from the pan, slice, and serve plain or with desired toppings.
Notes
- Use high-quality chocolate for the best flavor.
- A slight sink in the center is normal as the cake cools.
- Do not overmix when folding the egg whites to maintain a lighter texture.
- For a deeper flavor, use dark chocolate (70% cocoa).
- Store in an airtight container to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
