Chocolate Cake with 2 Ingredients

Only 2 ingredients and no added sugar! This chocolate cake is incredibly easy to make and the result is surprisingly rich and fudgy. Perfect for those who enjoy a deep chocolate flavor without the cake being overly sweet.

• 4 medium large eggs
• 300 g milk chocolate

Melt the chocolate

Break the chocolate into pieces and melt it gently over a water bath or in the microwave. Stir regularly, and let the chocolate cool slightly.

Whisk the egg whites

Separate the eggs. Whisk the egg whites until they are fluffy and form stiff peaks.

Mix in the egg yolks

Stir the egg yolks into the slightly cooled melted chocolate until you have a smooth mixture.

Fold together

Gradually add the chocolate mixture to the whipped egg whites. Gently fold in with a spatula, so you retain as much air as possible in the batter.

Bake the cake

Pour the batter into a parchment-lined 19 cm round cake pan.

Bake in the middle of the oven at 180 °C for about 18 - 20 minutes.

The cake should still be a bit soft in the center when you take it out. Do not bake it too long; it is the soft center that gives it the delicious, fudgy texture.

Cool

Let the cake cool completely in the pan before you release it and cut it into pieces.

On the counter: Let the cake cool in the pan for about 1 hour.

• Then refrigerate: Feel free to place it in the refrigerator for 1–2 hours if you want it firmer and extra fudgy.
• Take it out 15–20 minutes before serving to soften the texture and make it creamier.

Serving

Sprinkle a little cocoa powder or grated chocolate over before serving. It is also delicious as it is, especially with fresh berries or a bit of whipped cream on the side.

Tip: Baking time may vary from oven to oven. Keep an eye on it towards the end of the baking time; the center should still be a bit soft and 'wobbly' when the cake is taken out.