2 INGREDIENT CHOCOLATE CAKE

​​This easy chocolate cake is made from just 2 ingredients. All you need is eggs and chocolate and the result is rich and chocolatey. It’s great for special occasions or whenever you’re in the mood for a chocolate dessert. 

Ingredients (serves 6):

5 eggs

220 g chocolate (I use belgian 54%)

Method:

Preheat the oven to 180C/160c fan/4 gas mark. Line a round cake tin with baking paper. 

Separate the egg yolks from the egg whites. Add egg whites to a large mixing bowl, and the egg yolks to another mixing bowl. 

Beat the egg whites on high speed with an electric whisk until stiff peaks. Set aside.

Add about 200 ml of water into a small saucepan and place over a medium heat. Add the chocolate into a heat proof bowl and place over the pan, making sure the water does not touch the bottom of the pan. This technique is called bain-marie and it is a great way of melting chocolate without burning it. Stir the chocolate until fully melted then remove the bowl from the pan and set aside for a minute to let the chocolate slightly cool. 

Pour the melted chocolate in the bowl with the yolks. Stir well until combined. 

Add ⅓ of the egg whites into the chocolate mixture and gently fold with a spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue lifting the mixture and folding it back in until the two mixtures are one and the colour is a mottled dark brown. This technique is used to prevent knocking out the air, so be as gentle and slow as you like. Add the rest of the egg whites and keep folding until well incorporated. 

Pour the batter into the prepared cake tin and bake for 25 minutes, or until a toothpick inserted comes out clean. 

Remove from the oven, and let the cake cool completely before releasing it from the tin. As it cools the cake will go down a little and form a hard thin crust (similar to a brownie). Remove from the tin, cut slices and serve. Bon appetit!