I was skeptical with the 2 ingredient brownies, but they proved me wrong, so here we tried the 2 ingredient chocolate cake, separating the eggs, and whipping the whites to make the cake fluffy. And this one actually worked too!
Ingredients:
1 1/3c chocolate chips* also works with sugar-free choc chips! or white choc chips
4 eggs
Directions:
Preheat your oven to 350F and line a 8x8 baking pan with parchment
Melt chocolate chips in 30 second increments until melted, then let cool for 5 minutes
Separate eggs & whip whites until fluffy (soft peaks)
Combine egg yolks and melted chocolate, then fold in 1/3 of the egg whites. Then fold in the remaining egg whites.
Pour into baking pan, and bake for 15 minutes (do a toothpick test to make sure it's done).
Let cool for 5 minutes, then remove from pan cut & enjoy!!
TIPS:
*Try a smaller pan for thicker cake (you may also need to bake it 5 minutes longer. Do a toothpick test to double check)
**Try swapping out chocolate chips for your favourite chocolate: go low carb/diabetic friendly with sugar-free chocolate chips, use vegan chocolate chips for a dairy-free version, or try milk or semi-sweet chips for a more mellow-kid-friendly version (using dark chips will result in a darker more bitter cake). We used a mix of our dark & mylk chocolate, and it turned out super yummy.
Want to see me make it? You can watch a short video here: https://youtu.be/ZFdLTCbxlGM&list=UULFTbe_P7qBYg0h5MUVrgFOPg