2-Ingredient Chocolate Cake
9 oz semisweet chocolate chips (255 g)
4 large eggs
powdered sugar, for serving
vanilla ice cream, for serving
seasonal fruit, for serving
How to Make It
Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
5 Ingredients or Less
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