2-Ingredient Chocolate Cake: the Recipe for a Flourless, Dairy-Free, Soft and Moist Cake!
This 2-Ingredient Chocolate Cake is a very quick and delicious dessert, ideal for those who love "the food of the gods". In fact, chocolate is the protagonist of this delicious cake that melts in your mouth. A dessert without flour, without sugar and without milk, but which will still be soft and irresistible, prepared only with chocolate and eggs, with the addition of cocoa powder as a decoration. A cake to enjoy every time you crave chocolate.
What is 2-Ingredient Chocolate Cake
Cakes and desserts with minimal ingredients, such as this 2-Ingredient Chocolate Cake, gained popularity during times of scarcity, particularly during the Great Depression and World War II. These periods were marked by rationing and limited access to what we now consider essential baking ingredients like flour, sugar, and butter. Innovative home bakers created recipes that could make do with what was available, often using simple, accessible ingredients. For instance, chocolate was sometimes used as a substitute for multiple ingredients due to its rich flavor and versatility. This trend has seen a resurgence in recent years, fueled by a desire for simplicity and quick, easy-to-make treats that do not compromise on taste. This 2-Ingredient Chocolate Cake exemplifies this approach, relying on the richness of chocolate and the leavening properties of eggs to create a fudgy, satisfying dessert.
Tips for The Best 2-Ingredient Chocolate Cake
- If the cake goes limp after baking, don't worry, it is normal for this to happen because the yeast is missing. The cake will still be soft and delicious.
- You can use whatever type of chocolate you prefer for this cake: milk chocolate, white chocolate or even hazelnut chocolate. The cake will be sweeter, in that case. Remember to use high-quality chocolate.
- You can also use a mixture of cocoa powder and powdered sugar for the decoration. Or just powdered sugar.
- Melt the chocolate gently in the microwave, in short bursts of 15-20 seconds at a time, to avoid the chips to either burn or clump together.
- Use your eggs at room temperature, as this will ensure that they'll whip better. When separating them, moreover, make sure that no bit of egg yolk or shell goes into the whites, as this could compromise the whipping process.
- After pouring the cake batter into the greased and lined with baking paper, tap it gently on the counter to eliminate air bubbles and level the surface with a spatula.
- Check the doneness of the cake frequently, starting from a few minutes before the end: the toothpick will have to come out with a few moist crumbs sticking to it (no wet batter).
Can This 2-Ingredient Chocolate Cake be Cooked in the Air Fryer?
Yes, you can! Preheat your air fryer to 320°F (160°C) and use a cake pan safe for the air fryer basket. Check for the cake doneness around the 20th minute of baking time, and then every few minutes, using a toothpick. Rotate the pan halfway through cooking, and if the top starts browning too quickly, cover it with foil. Once the cake is cooked, let it cool for about 10 minutes before transferring it to a rack.
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4-Ingredient Chocolate Pastry Braid
How to Store 2-Ingredient Chocolate Cake
You can store the 2-Ingredient Chocolate Cake at room temperature in an airtight container for up to 3 days. If storing in the refrigerator, the cake will last for up to 3 days. For longer storage, finally, you can choose to freeze the cake, covering it with plastic wrap and aluminum foil, for up to 3 months.
Ingredients
How to Prepare 2-Ingredient Chocolate Cake
Place the chocolate chips in a microwave-safe bowl and melt completely for about 1 minute, in short bursts of 15-20 seconds at a time.
Place the chocolate chips in a microwave-safe bowl and melt completely for about 1 minute, in short bursts of 15-20 seconds at a time.
In a bowl, separate the egg yolks from the whites.
In a bowl, separate the egg yolks from the whites.
Add the four egg yolks to the melted chocolate and use a spatula to combine them well together.
Add the four egg yolks to the melted chocolate and use a spatula to combine them well together.
Using a hand mixer, whisk the egg whites until stiff peaks form.
Using a hand mixer, whisk the egg whites until stiff peaks form.
Using a rubber spatula, gently add the whipped egg whites into the yolk and chocolate mixture and combine them all well, with movements from bottom to top.
Using a rubber spatula, gently add the whipped egg whites into the yolk and chocolate mixture and combine them all well, with movements from bottom to top.
Pour the batter into a greased cake mold of about 6 inches, level it with a spatula and bake at 320°F (170°C) for about 30 minutes, keeping an eye on the cake and it's doneness from the 25th minute of baking time.
Pour the batter into a greased cake mold of about 6 inches, level it with a spatula and bake at 320°F (170°C) for about 30 minutes, keeping an eye on the cake and it's doneness from the 25th minute of baking time.
Let the cake cool almost completely before decorating it with cocoa powder. Enjoy!
Let the cake cool almost completely before decorating it with cocoa powder. Enjoy!
