No flour nor leavening agent in this super moist 2-ingredient chocolate cake
Baking is something I always do over the weekend. It generally happens on Saturday early mornings. I get up, make myself a nice cup of cappuccino which I sip on my couch while I read the news online.
Next, when outside it is still quiet, I grab my apron and start baking.
The cake I am sharing with you today is one of the moistest and softest I have ever made, and it is quick and easy! It is gluten-free and also does not need any leavening agent, so perfect for anyone with intolerance.
I have used Foodspring protein chocolate cream, which is lower in sugar and higher in protein than average chocolate spread, however this recipe will work with any type or brand.
Ingredients (makes 6 inch cake):
- 3 large organic eggs
- 185 G protein hazelnut chocolate cream (or any hazelnut chocolate cream)
Beat up 3 large eggs at room temperature for 10 minutes with an electric mixer. The need to beamy foamy and fluffy.
Make sure the hazelnut chocolate cream you are using is a room temperature, smooth and runny. If it is too hard, please warm it up in a pot of hot water.
Gently fold in the whipped eggs into the cream, adding the eggs slowly in 3-4 times.
Line a 6″ round cake pan with parchment paper. Pour in the mixture
Bake in pre-heated oven at 175C for about 30 min. The cake will rise quite a bit. Remove from the oven and let is stand on your counter for 10 min
Then using the parchment paper, lift up the cake out of the pan, and gently open up the sides of the paper. In this phase the cake will nattily go down a bit and it might crack a bit on the top. Do not worry, this is totally normal!
Dust the top with some powdered cane sugar and store it for 4-5 days at room temperature.
Slice it up and serve it up 😉
This cake is SOOOOO MOIST and SOFT you will be blown away!
If you make this recipe, tag me on IG @the_fit_mediterranean