TWO INGREDIENT CHOCOLATE CAKE
Mid-winter chocolate treats—no one’s resisting that in January. Hot chocolate, brownies, leftover Christmas candy—and now this. Sort of like a soufflé, but not quite—and not really a cake. No measuring—just follow the easy directions. Just wait until it’s completely cool before you try to cut it!
- 12-ounce bag of semi-sweet chocolate chips
- 4 eggs
Line a 7” cake pan (springform, if available) with buttered parchment paper—bottom and up and over the sides. Paper should be buttered on both sides. Put the chocolate in a double-boiler over gently simmering water until it’s melted. Separate the egg whites and yolks—yolks in a small bowl, whites in the bowl of a stand mixer. While chocolate melts, whip whites with whisk attachment, at medium speed, until stiff peaks form—3 to 4 minutes. When chocolate has melted, remove from hot water double boiler, stir until smooth and set aside to cool a little. Stir the egg yolks with a fork to combine. When chocolate has cooled but is still soft and smooth, whisk in egg yolks. Then whisk in 1/3 of the egg whites and gently blend—add another third and gently blend, then the final third and blend well. Pour batter into prepared pan and tap pan gently on counter to release air bubbles. Bake in 325’ oven for 30-40 minutes. Place on rack to cool completely. Dust with powdered sugar from a small sieve.
The Kitchen Hive
