What better way to begin than with chocolate.
I had the brilliant idea of doing a chocolate cake using just two ingredients – eggs and chocolate. I had read about the two ingredient Nutella cake and thought, hey, why not do it with chocolate.
Of course someone already beat me to it. My moment of brilliance faded into the shadows.
No matter. It will still be an awesome cake. And simple enough to do in a rental kitchen where I have minimal equipment and a temperamental oven.
50 grams of chocolate to every large egg.
- 9-inch round springform pan, lined
- 300 grams of good quality dark chocolate broken into chunks
- 6 eggs, separated
- Melt the chocolate over a double boiler.
- While the chocolate is melting, whip the egg whites until stiff peaks form. With my handheld mixer this took about 10 minutes. 7 minutes at medium speed, 3 minutes at high speed. How to tell if the whites are stiff enough? I held the bowl upside down over my head. Not joking.
- Let the melted chocolate cool a little before stirring in the egg yolks one at a time. You don’t want the yolks to scramble. I got a sticky, grainy looking goop.
- Whisk in spoonfuls of egg whites to the chocolate mixture a little at a time to loosen the mixture. Be gentle. We don’t want to lose all that lovely air we’ve beat into the whites.
- When all the whites have been whisked in, the mixture will be pourable.
- Pour into the lined pan. Tap the pan gently to get rid of trapped air bubbles.
- Bake at 165C for about 25 minutes.