Chocolate Cake (2 Ingredients)

The simplest and easiest chocolate cake you'll ever make. Using no flour this cake is made with only chocolate and eggs.

9 oz semisweet chocolate chips (255 g)
4 large eggs

To Serve:
rum, kirsch, brandy
powdered sugar
whipped or ice cream
seasonal fruit

Preheat the oven to 325°F (160°C/140°C fan, Gas Mark 2). Grease a round cake pan and line with parchment paper.

Melt the chocolate in a double boiler over hot water (140°F/60°C). Set aside to cool.

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, to the bowl of melted chocolate and stir to combine.

Using a rubber spatula, gently fold 1/3 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 30-40 minutes.

Once the cake is cool to the touch, gently invert it onto a serving plate.

When they are done, cool in the pan until you can touch it. Then place it on a wire rack to cool completely.

You can brush the cake with syrup (rum, kirsch, brandy, or any kind of liquor you like) and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream and/or fruit, if desired.

You can either serve immediately or chill in the fridge before serving. You can also keep in the freezer for a week.

Makes 8 servings.