Mini 2-Ingredient Chocolate Cake
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A small, flourless chocolate cake made with only chocolate and one egg, baked in a ramekin.
Ingredients
- 2 ounces semisweet chocolate chopped
- 1 large egg yolk and white separated
Equipment
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F and grease a 10-ounce ramekin. Melt the chocolate in the microwave in 15-second bursts, or over a pan of simmering water. Let it cool a little.
- Stir the egg yolk into the chocolate. In another bowl, beat the egg white for about 2 minutes, until soft peaks form.
- Gently fold the egg white into the chocolate, keeping as much air in it as you can.
- Pour it into the ramekin and bake for about 20 minutes, until the top is set. Let it cool briefly before eating.
Nutrition
Serving: 124g | Calories: 369kcal | Carbohydrates: 37g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 251mg | Sodium: 102mg | Potassium: 300mg | Fiber: 3.3g | Sugar: 31g | Vitamin A: 365IU | Vitamin C: 0mg | Calcium: 56mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg counted as whole egg (50 g). Brands and portions vary, so use it only as an approximation.