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2 ingredient cake recipe

4 eggs, separated
250gm chocolate spread
Pre-heat oven 180°C/360°F. Line a 20cm round spring-form cake tin with baking paper.
Beat egg yolks and chocolate spread. Beat egg whites until stiff. Fold ⅓ of your egg whites through the chocolate spread mixture. The mixture will loosen up when the first lot of egg whites are added. Add the remaining egg whites and fold in very gently until just incorporated. If there are a few lumps of egg white visible, this is quite fine. You don’t want to over fold the mixture at this point. Place mixture into a greased and lined springform cake tin. Bake at 180 degrees C for 20-25 minutes. Test with a skewer. If it comes out clean the cake is cooked. Leave cake in tin to cool completely. The cake will deflate on cooling. Remove cake from tin, remove baking paper, and dust with icing sugar.
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