2 Ingredient Chocolate Cake
Makes a 6 inch round cake
- 165 g chocolate (dark, milk or a mix)
- 3 eggs
Preheat oven to 170 degrees Celsius (338 F). Whisk three egg whites to form stiff, meringue-like peaks.
Melt 165 g of milk chocolate.
Add the three remaining egg yolks to the chocolate and whisk. Add the third of the of the whites and whisk. Continue with adding the rest of the whites with with a spatula.
Line a round 6 inch baking pan with baking paper and pour in the mixture. Drop the pan on the bench to get rid of any bubbles. Bake for 30-40 minutes, allow to cool.
Enjoy on it’s own or with fresh strawberries or ice cream.
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