2 Ingredient Chocolate Cake

This 2 ingredient chocolate cake recipe is made up of beaten eggs and melted chocolate and yields a moist and rich cake.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 182kcal

Author Arman Liew

Ingredients

1 1/2 cups chocolate chips
4 large eggs room temperature

Instructions

Preheat the oven to 180C/350F. Grease a 6 x 6-inch square pan and set aside.
Add your chocolate chips to microwave safe bowl or in a small saucepan and melt. Set aside to cool slightly.
Separate the egg yolks from the whites. Add the egg whites to a large dry mixing bowl and beat until medium peaks form. Add the yolks in, one at a time, and continue beating until a glossy mixture remains.
Slowly whisk in the melted chocolate until a smooth batter remains.
Transfer the cake batter to the greased pan and bake for 28-30 minutes.
Remove the cake from the oven and let it cool completely. If desired, add some frosting.

Notes

TO STORE: Leftovers can be stored at room temperature, covered, for up to three days. If you'd like them to keep longer, store them in the refrigerator.

TO FREEZE: Place slices of the cake in an airtight container and store it in the freezer for up to 6 months.

Nutrition