2 ingredients chocolate cake

3 eggs
165g bars of chocolate ( I used a mixture of milk and dark)


1. Preheat the oven to 170 Celsius.

2. Line and grease a round cake tin (6-7 inches) with baking paper.

3. Separate the egg yolks from the whites and place the whites in a large bowl. Keep the whites in the fridge till ready to use.

4. Break the chocolate into a bowl and melt it over a pot of simmering hot water (make sure the bowl does not touch the water).

5. When the chocolate has cooled, add the yolks and mix with a whisk.

6. Remove the whites from the fridge and whisk by hand or electric mixer till the whites won't fall on your hair when you inverse the bowl over your head.

7. Add 1/3 of the whites into the chocolate batter and whisk. Then whisk in the rest of it 1/2 at a time. Mix well with a spatula.

8.  Pour the batter into the cake tin and drop the pan lightly on the counter to get rid of the bubbles.

9. Bake for 30-40 minutes.

10. Remove from the oven and cool it in the cake tin until you can touch it. Then transfer it on a wire rack to cool completely.

* This recipe was taken from ochikeron on YouTube. Watch her video here. This is quite a small cake so I suppose you could double the recipe if you have a bigger cake tin. This recipe truly works! The cake is super duper moist.