2 Ingredient Chocolate Cake Recipe 425
2-INGREDIENT CHOCOLATE CAKE RECIPE - (4.2/5)
Provided by tinathorn
Number Of Ingredients 2
Steps:
- Preheat the oven to 338°F. Separate the egg whites from the egg yolks, and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them. This will ensure that the meringue is more stable. Break up the chocolate and place it in a heat-proof glass bowl. Melt the chocolate in a double boiler over hot water that is approximately at a temperature of 140°F. Once the chocolate is melted, remove from the heat, and let cool slightly. When the chocolate has cooled slightly, add the yolks, and mix with a whisk. In a large bowl, whip egg whites with an electric mixer until firm peaks form or when the egg whites are thick enough that you can turn the bowl upside down without spilling it. Add 1/3 meringue into the chocolate batter and blend well with a whisk. Then, add the rest of the meringue 1/2 at a time and mix well with a spatula. Line a 6-inch round cake pan with parchment paper and pour the batter into the pan. Drop the pan lightly on the counter a couple of times to raise the air bubbles out of the batter. Bake at 338°F for 30-40 minutes. Remove from the oven and cool until you can handle the pan. Then, remove cake from the pan and place on a wire rack to cool completely. You can brush the cake with a simple syrup or a liquor of your choice, and dust with powdered sugar to finish. Serve with whipped cream or crème fraîche, if desired. This cake can be served immediately or chilled in the refrigerator for about 2 days. This cake can be kept in the freezer for up to a week.
2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: semisweet chocolate chips, large eggs, powdered sugar, vanilla ice cream, seasonal fruit
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
- Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
- Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
- Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
- Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
- Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
- Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
- Enjoy!
Nutrition Facts : Calories 212 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, Sugar 12 grams
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