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SideChef
Recipes
Budget-Friendly
2-Ingredient Chocolate Cake

3 INGREDIENTS • 9 STEPS • 50MINS

2-Ingredient Chocolate Cake

Recipe
No flour nor leavening agent in this super moist 2-ingredient chocolate cake.
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No flour nor leavening agent in this super moist 2-ingredient chocolate cake.
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

50MINS

Total Time

$0.39

Cost Per Serving

Ingredients

Servings
6
us / metric
Organic Egg
3

Sponsored

Large Eggland's Best Organic Eggs (Brown)
Protein Hazelnut Chocolate Spread
3/4 cup
Protein Hazelnut Chocolate Spread
I used Foodspring Protein Cream
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
optional

Nutrition Per Serving

VIEW ALL
Calories
166
Fat
9.2 g
Protein
1.7 g
Carbs
19.2 g
Love This Recipe?
Add to plan
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2-Ingredient Chocolate Cake
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Author's Notes

Make sure to use a hazelnut chocolate spread that is smooth and runny at room temperature.

Cooking Instructions

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step 1
Preheat your oven to 350 degrees F (175 degrees C).
step 2
Beat the Eggland's Best Organic Eggs (Brown) (3) at room temperature for 10 minutes with an electric mixer. The need to beamy foamy and fluffy.
step 2 Beat the Eggland's Best Organic Eggs (Brown) (3) at room temperature for 10 minutes with an electric mixer. The need to beamy foamy and fluffy.
step 3
Make sure the Protein Hazelnut Chocolate Spread (3/4 cup). If it is too hard, please warm it up in a pot of hot water.
step 3 Make sure the Protein Hazelnut Chocolate Spread (3/4 cup). If it is too hard, please warm it up in a pot of hot water.
step 4
Gently fold the chocolate into the whipped eggs, adding the eggs slowly in 3-4 batches.
step 4 Gently fold the chocolate into the whipped eggs, adding the eggs slowly in 3-4 batches.
step 5
Line a 6-inch round cake pan with parchment paper. Pour in the mixture.
step 5 Line a 6-inch round cake pan with parchment paper. Pour in the mixture.
step 6
Bake in preheated oven for about 30 minutes. The cake will rise quite a bit.
step 6 Bake in preheated oven for about 30 minutes. The cake will rise quite a bit.
step 7
Remove from the oven and let is stand on your counter for 10 minutes.
step 8
Then using the parchment paper, lift up the cake out of the pan, and gently open up the sides of the paper. In this phase the cake will nattily go down a bit and it might crack a bit on the top. Do not worry, this is totally normal!
step 8 Then using the parchment paper, lift up the cake out of the pan, and gently open up the sides of the paper. In this phase the cake will nattily go down a bit and it might crack a bit on the top. Do not worry, this is totally normal!
step 9
Dust the top with some Powdered Confectioners Sugar (to taste) if desired. Slice it up and serve it up. Store it for 4-5 days at room temperature.
step 9 Dust the top with some Powdered Confectioners Sugar (to taste) if desired. Slice it up and serve it up. Store it for 4-5 days at room temperature.

Tags

Budget-Friendly
Gluten-Free
Date Night
Snack
Shellfish-Free
Kid-Friendly
Dessert
Vegetarian
Valentine's Day
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