Life would be amazing if we could all whip up meals and desserts in the kitchen like Martha Stewart. But let’s face it, that’s not happening. Fortunately, there are recipes out there that are not only simple, but they also end in mouthwatering results!
If you’re a fan of moist, homemade chocolate cake – you’re going to love the following recipe from the One Pot Chef. That’s because it only requires two ingredients. Honestly, just two.
The One Pot Chef (David Chilcott) has a YouTube channel where he shares his easy-to-follow cooking tutorials. He steers away from expensive ingredients and uses common kitchen tools, allowing anyone to become a chef in their own home.
It’s time to grab your apron and learn how to bake a simple, two-ingredient chocolate cake!
Here’s what you’ll need:
- 300 grams of semi-sweet dark chocolate (about 10 oz.) – small pieces or buttons
- 4 eggs
Note: Semi-sweet dark chocolate is recommended over milk-chocolate because it’s less sweet. However, feel free to use whichever you prefer! (serves 6-8
Pour your chocolate into a microwave-safe bowl, then heat for 30 seconds in the microwave. After stirring it, put it back in the microwave for an additional 30 seconds, then stir again. Repeat this process until the chocolate is melted and silky-looking.
Separate your eggs into different bowls. Use a big bowl for the whites and a small one for the yolks. Set the yolks aside for now.
Get out a hand-mixer and beat the egg whites until they transform into “soft peaks.” Don’t they look like fluffy clouds in the photo below?
Add one of your egg yolks (or a portion of the yolks) to the melted chocolate. Give it a stir. Repeat until all of your egg yolks have been combined with the chocolate.
You’re going to add 1/3 of the egg whites to the chocolate mixture, gently folding it in. The One Pot Chef advises in the video:
“We don’t want to beat it and lose all the air in the egg whites. Just slowly scrape from the bottom, put over the top until it’s integrated.”
Now, add in another 1/3 of the egg whites and repeat this same slow and gentle stirring technique. The goal is to get a “soft” batter by keeping the “air” from the beaten whites. He explains:
“…that’s where the majority of the lift for this comes from because there’s no baking powder or baking soda, or any kind of raising agent added to this. It’s just the chocolate and the eggs.”
Grease a standard cake pan. The chef uses a circle pan, which he lightly coated with a non-stick spray. He also added baking paper to the bottom to ensure the cake won’t stick. Pour your batter into the pan.
Preheat your oven to 325 degrees Fahrenheit.
Bake your cake in the preheated oven for 30 minutes (325 degrees). Once it’s done, remove and let it sit to cool in the pan for 10-15 minutes.
The cake will “drop down” slightly while it cools, which is normal. Carefully run a butter knife around the cake’s edge, then set a serving plate on top of the pan. Flip and gently lift the pan from the cake. (Remove the baking paper.)
Top the cake how you like!
It’s up to you how you want to dress up your yummy chocolate cake. Feel free to frost it, add a fruit or chocolate sauce, or cover it with a little powdered sugar. Doesn’t the chef’s cake look fabulous?
Can you believe that with two ingredients you can have a moist, thick, and scrumptious cake that will satisfy your family’s tastebuds? In the YouTube description it says:
“NOTE: This dish is gluten free, but ensure the chocolate you are using is absolutely 100% gluten free before serving to anyone with a gluten intolerance.”
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