EASY 2 ingredient flourless chocolate cakes for only 224 calories each! Ultra fluffy, and the perfect sweet dessert designed to satisfy any sweet craving!
Flourless Chocolate Cake
The first time I ever tried a flourless chocolate cake, I was 15 and was absolutely blown away with how fudgy and delicious it tasted. Even better- after eating it I didn’t feel that ‘heavy’ feeling in my stomach that I typically get from eating traditional varieties. I HAD to re-create a recipe that took me back to this memory. While most flourless cakes involve a flour substitute, this recipe happened as a result of me not doing my grocery shopping and having minimal ingredients in the fridge! I had eggs and chocolate in the pantry- and decided to experiment which turned into one of the best recipes to date!
You may also like my single serving chocolate mug cake
How Do You Make The 2 Ingredient Flourless Chocolate cakes?
Eggs: Unfortunately there are no vegan alternatives to this recipe
Chocolate: I used milk chocolate, but dark would work well too!
Seperate your egg yolks from your egg whites. In a high speeed mixer, beat your egg whites until super fluffy.
Add your melted chocolate to your egg yolks and combine until if forms a smooth mixture. Slowly add in your fluffy egg whites to this mixture, mixing it into your egg yolk mixture. Take care not to overmix.
Line a large muffin tin with oil spray, and pour in your mixture.
Bake in oven and allow to cool
2 Ingredient Flourless Chocolate Cakes