Mini 2-Ingredient Chocolate Cake
This easy 2-Ingredient Chocolate Cake is rich, fudgy, and flourless. Made with just eggs and chocolate, it’s a quick single serving dessert full of deep chocolate flavor.
Servings: 1 serving
Equipment
Ingredients
- 2 ounces semi sweet chocolate -coarsely chopped
- 1 large egg (yolk and white separated)
Instructions
- Heat the oven to 350°F (177°C).
- Place the chopped chocolate in a microwave-safe bowl and heat in 15-second intervals, stirring between each, until melted and smooth. Alternatively, melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring constantly until glossy. Set aside to cool slightly.
- Separate the egg, placing the yolk in one bowl and the white in another.
- Whisk the egg yolk into the melted chocolate until smooth and fully combined.
- Using an electric mixer or whisk, beat the egg white for about 2 minutes, until soft peaks form.
- Gently fold the whipped egg white into the chocolate mixture until combined. Avoid overmixing so the batter stays light and fluffy.
- Pour the batter into a greased 10-ounce ramekin and bake for 20 minutes, or until set.
Video
Notes
- Separate Carefully: Make sure no yolk gets into the egg white. Even a small amount of yolk can prevent the whites from whipping properly.
- Fold Gently: Use a spatula to slowly fold the whipped egg whites into the chocolate mixture. Stirring too hard can deflate the batter and make the cake dense.
- Use Room Temperature Eggs: Cold eggs don’t whip as easily. Let your egg sit at room temperature for about 10 minutes before using.
- Check for Doneness: The cake is ready when the top looks set and slightly springs back when touched.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 30g | Protein: 11g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 214mg | Sodium: 86mg | Potassium: 400mg | Fiber: 5g | Sugar: 21g | Vitamin A: 306IU | Calcium: 67mg | Iron: 5mg
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