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2-Ingredient Chocolate Cake

February 8, 2017

Every so often I come across what I term a must-make-this-instant recipe.

Must-make-this-instant recipes are those that so intrigue me, that I stop whatever I'm doing, and head to the kitchen immediately.

This was my response to this seemingly too good to be true 2-Ingredient Chocolate Cake. I had both necessary ingredients in my pantry - hardly a challenge considering the brevity of the ingredients list - and got to work.

'Work' is a strong word as this deliciously different dessert couldn't be easier to produce. Perfectly parve, gluten-free, fat-free, and nut-free, this intensely chocolate cake tastes great when simply served with a dusting of powdered sugar, but it's even better when easily dressed up.

Make 2 cakes, sandwich together with cream or berry jam, and top with strawberries and grated chocolate. Alternatively, heat Lotus cookie spread for a few seconds to make a parve caramel sauce and serve alongside. You could also make a chocolate ganache by melting chocolate with non-dairy cream or coconut cream, pour over, and garnish with toasted pecans.

The options are endless....both now and at Pesach too.

Yup...I said the 'P' word...you can't avoid it forever!

 

 
200 grams dark chocolate*
4 large eggs, separated
Pinch salt (optional and Maldon salt is always best)

* Shneider's 72% and 56% parve chocolate is now is stock. Can replace with milk chocolate if preferred.

1: Break chocolate into pieces, place in a glass bowl, and melt over a pot of boiling water. You could also microwave till melted but be careful not to let it burn and go grainy.
2: Allow chocolate to cool slightly then whisk in egg yolks and salt if using.
3: Beat egg whites till stiff, whisk 1/3 into the chocolate mixture, then carefully fold in 1/3 with a metal spoon, and then fold in the final 1/3 till incorporated.
4: Pour into a lined or well greased small, 20 cm tin - cake is small so make 2 if you want extra height and sandwich together - and tap on the counter top to remove air bubbles.
5: Bake at 170 C for 30 till 35 minutes till firm, remove from tin, and store in an airtight container.

COOKS NOTES: This intensely chocolate cake serves 6-8 especially if served with fruit or ice-cream. Because it doesn't have any fat, it can dry out easily, so store in an airtight container. If you have leftovers, you could cut into cubes and serve with ice-cream and hot fudge/chocolate sauce, as cake takes on a brownie consistency. You could add crushed pecan nuts to the batter if desired. There really are loads of ways to serve this and, as mentioned, it's kosher for Pesach too.

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