Thursday, April 25, 2013

How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat) - Video Recipe

The other day, I was looking for a cake pan on the Net and ended up finding many 2 ingredients chocolate cake posts! This idea must be popular in Japan!!!

easy tasty yummy!

I modified the recipe in the way I think is good and it came out amazingly delicious :)

This is optional, but I coated the cake with some homemade fruit brandy for an extra aroma and moistness.


2-Ingredient Chocolate Cake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 200Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

3 eggs
3 bars of chocolate (total of 165g = 5.8oz.)

1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). When the chocolate has cooled, add the yolks and mix with a whisk.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the chocolate batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula.
5. Line the round cake pan with parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Bake at 170C (338F) for 30-40 minutes.
7. When they are done, cool in the pan until you can touch it. Then place it on a wire rack to cool completely.

You can brush the cake with syrup (rum, kirsch, brandy, or any kind of liquor you like) and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

You can either serve immediately or chill in the fridge before serving! You can also keep in the freezer for a week :D


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  1. Thanks for posting this.This is awesome!!

  2. This recipe is great :) i'll try it. Anyway, can i use pound cake pan?

  3. Thank u so much for ur recipe! Pls continue 2 post sinple easy recipe for noob cooks like me! :)
    From singapore.

  4. I used an 8" but end up being really flat.....

  5. If I want to use dark chocolate bar (64%), how much sugar do I need to add?

  6. hi MeiMei,

    if the chocolate is sweet enough for you, you don't need to add any extra sugar! i can't tell how sweet you want...

  7. Hi,if I want to make 2 of this chocolate cake,do I need 6 eggs and 330g of chocolate?can you please advise thank you

  8. yes shirley, just double the amount. but i recommend you to bake 2 times since it may sink a lot in the middle if you use a larger pan~

  9. I have tried this recipe a lot of times and the cake always turns out amazing! It's super delicious without noticing it's only made out of 2 ingredients! Thank you soo much for your recipes, I have also tried your checkerboard cookies and that also turned out amazing ! :D Thank you so much and keep up the good work! <3
    Lots of love from Norway

  10. i just tried this and the instant i mixed in the egg yolks, the chocolate/yolk mixture became very hard. even after i put in egg whites, the batter was hard and could not be poured, it had the texture of a cake already?

    i am not sure what i did wrong, i followed your recipe exactly. i did use darker chocolate (~80%) does that make a huge difference?

  11. Haii..can i use toblerone?is the same texture?thanks

  12. In France we usually make the same recipe but instead of cooking the mixture, we put the uncooked mixture into a fridge for 3 hours and let's go! it's a delicious mousse au chocolat.

    You should try, it's very tasty with little shortbreads (but you have to use very fresh eggs).

  13. I'll try it soon, looks so delicious


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