2 Ingredient Chocolate Cake No Flour Or Butter Recipes

FLOURLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
• Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
• Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
• When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

2 INGREDIENT NO BAKE CHOCOLATE CAKE

Steps:

• Grease the interior of a 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.
• In a large microwave-safe bowl, add chocolate chips. Microwave at 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.
• Stir in the pumpkin puree until fully combined. Use your spatula to scrape chocolate from the sides and bottom of the bowl to make sure it is fully incorporated with the pumpkin. You don't want any batter that is just chocolate or just pumpkin.
• Pour batter into prepared pan. Use your spatula to smooth the surface. If you have an icing smoother, you can use that on the surface of the cake to make it even more smooth. Bang the bottom of the pan a few times against your counter to level the cake and remove any air bubbles.
• Place into fridge until cake is set. This can take 30-60 minutes. Once cake is set, you can decorate if desired. Slice cake with a sharp knife. Store uneaten cake in the fridge.

2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
• Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
• Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
• Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
• Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
• Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
• Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
• Enjoy!

2-INGREDIENT CHOCOLATE CAKE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 338°F. Separate the egg whites from the egg yolks, 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. This will ensure that the meringue is more stable. Break up the chocolate and place it in a heat-proof glass bowl. Melt the chocolate in a double boiler over hot water that is approximately at a temperature of 140°F. Once the chocolate is melted, remove from the heat, and let cool slightly. When the chocolate has cooled slightly, add the yolks, and mix with a whisk. In a large bowl, whip egg whites with an electric mixer until firm peaks form or when the egg whites are thick enough that you can turn the bowl upside down without spilling it. 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. Line a 6-inch round cake pan with parchment paper and pour the batter into the pan. Drop the pan lightly on the counter a couple of times to raise the air bubbles out of the batter. Bake at 338°F for 30-40 minutes. Remove from the oven and cool until you can handle the pan. Then, remove cake from the pan and place on a wire rack to cool completely. You can brush the cake with a simple syrup or a liquor of your choice, and dust with powdered sugar to finish. Serve with whipped cream or crème fraîche, if desired. This cake can be served immediately or chilled in the refrigerator for about 2 days. This cake can be kept in the freezer for up to a week.