Amish 2 Ingredient Chocolate Cake
Amish 2 Ingredient Chocolate Cake
Ingredients
- 3 eggs
- 300 grams chocolate
Instructions
- 1
Carefully separate the 3 eggs. Place the egg whites in one clean, dry bowl and the egg yolks in another bowl. Ensure no yolk gets into the whites, as this can prevent them from whipping properly.
⏱️ 3 min
- 2
Prepare a double boiler. Fill a pot with about 1-2 inches of water and bring it to a simmer over medium heat. Place a heatproof bowl (large enough to fit over the pot without touching the water) containing the 300 grams of chocolate over the simmering water. Stir the chocolate frequently with a spatula until it is completely melted and smooth. Be careful not to let the water boil vigorously or touch the bottom of the bowl.
⏱️ 7 min
- 3
Using an electric hand mixer or a whisk, whip the egg whites in their bowl until they form stiff, glossy peaks. This means when you lift the whisk, the peaks stand up firmly without collapsing.
⏱️ 5 min
- 4
Add the separated egg yolks to the bowl with the melted chocolate.
⏱️ 1 min
- 5
Whisk the egg yolks thoroughly into the melted chocolate until they are well combined and the mixture is smooth and uniform.
⏱️ 2 min
- 6
Gently add about one-third of the whipped egg whites into the chocolate and egg yolk mixture. This helps to lighten the chocolate mixture before folding in the rest.
⏱️ 1 min
- 7
Using a spatula, carefully fold the egg whites into the chocolate mixture. Use a gentle motion, cutting down through the middle and scooping up from the bottom, turning the bowl as you go. Continue adding the remaining egg whites in two more additions, folding until just combined. Be careful not to overmix, as this can deflate the egg whites and result in a dense cake.
⏱️ 5 min
- 8
Preheat your oven to 170°C (338°F). Line a round cake pan with parchment paper on the bottom. You can lightly grease the pan first to help the parchment stick.
⏱️ 5 min•🌡️ 170
- 9
Pour the prepared cake batter into the lined cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
⏱️ 1 min
- 10
Bake the cake in the preheated oven for 30 minutes. The cake should be set, and a toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 170
- 11
Once baked, remove the cake from the oven and place it on a wire rack. Let it cool completely in the pan before attempting to remove it. This passive cooling time is crucial for the cake to set properly and prevent it from breaking.
⏱️ 60 min
- 12
Once completely cooled, carefully invert the cake onto a plate, remove the pan, and peel off the parchment paper. Slice and serve the chocolate cake.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Amish 2 Ingredient Chocolate Cake
- 3 eggs
- 300 grams chocolate
Instructions
- 1
Carefully separate the 3 eggs. Place the egg whites in one clean, dry bowl and the egg yolks in another bowl. Ensure no yolk gets into the whites, as this can prevent them from whipping properly.
⏱️ 3 min - 2
Prepare a double boiler. Fill a pot with about 1-2 inches of water and bring it to a simmer over medium heat. Place a heatproof bowl (large enough to fit over the pot without touching the water) containing the 300 grams of chocolate over the simmering water. Stir the chocolate frequently with a spatula until it is completely melted and smooth. Be careful not to let the water boil vigorously or touch the bottom of the bowl.
⏱️ 7 min - 3
Using an electric hand mixer or a whisk, whip the egg whites in their bowl until they form stiff, glossy peaks. This means when you lift the whisk, the peaks stand up firmly without collapsing.
⏱️ 5 min - 4
Add the separated egg yolks to the bowl with the melted chocolate.
⏱️ 1 min - 5
Whisk the egg yolks thoroughly into the melted chocolate until they are well combined and the mixture is smooth and uniform.
⏱️ 2 min - 6
Gently add about one-third of the whipped egg whites into the chocolate and egg yolk mixture. This helps to lighten the chocolate mixture before folding in the rest.
⏱️ 1 min - 7
Using a spatula, carefully fold the egg whites into the chocolate mixture. Use a gentle motion, cutting down through the middle and scooping up from the bottom, turning the bowl as you go. Continue adding the remaining egg whites in two more additions, folding until just combined. Be careful not to overmix, as this can deflate the egg whites and result in a dense cake.
⏱️ 5 min - 8
Preheat your oven to 170°C (338°F). Line a round cake pan with parchment paper on the bottom. You can lightly grease the pan first to help the parchment stick.
⏱️ 5 min•🌡️ 170 - 9
Pour the prepared cake batter into the lined cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
⏱️ 1 min - 10
Bake the cake in the preheated oven for 30 minutes. The cake should be set, and a toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 170 - 11
Once baked, remove the cake from the oven and place it on a wire rack. Let it cool completely in the pan before attempting to remove it. This passive cooling time is crucial for the cake to set properly and prevent it from breaking.
⏱️ 60 min - 12
Once completely cooled, carefully invert the cake onto a plate, remove the pan, and peel off the parchment paper. Slice and serve the chocolate cake.
⏱️ 1 min