Bridget’s Romantic 2-Ingred Chocolate Cake For 2

Gluten-free | Sugar-free | Dairy-free 

This cake is a revelation — a truly magical experience where you can convert two ingredients into something truly divine.  

The recipe makes a small ultra-cute shareable cake that would be perfect for a romantic gesture or intimate dinner. Or, if you want a mid-week treat, you can simply enjoy it in front of the telly with a big cup of tea.

Of course, my cake recipe is sugar, dairy and gluten-free. It’s also free from grains and nuts. It’s easy to make and only takes 30 minutes to bake. Enjoy and share it with someone you love ❤️❤️

Hints, Tips & Tricks

In this recipe, I use my prebiotic dark chocolate free from sugar, dairy and gluten. You can get the recipe for it here. Otherwise, feel free to use store-bought, good quality sugar-free dark chocolate chips. 

I served my cake with some of my Probiotic Coconut Yoghurt that I sweetened with a little bit of Pure as Inulin Powder and thinned down with a couple of tablespoons of coconut milk.

Ingredients 

• 180 g (6.3 oz) Sugar-free Vegan Dark Chocolate or store-bought dark, sugar-free + dairy-free chocolate chips
• 3 large eggs, whites and yolks separated

Method 

1. Preheat your oven to 160C (320F) and line a small cake tin with non-stick baking paper on the bottom and sides. 
2. Place the chocolate into a metal bowl and sit it over a pot of gently simmering water. Ensure the base of the bowl is not touching the water in the pot and allow the chocolate to melt. Stir the chocolate occasionally with a spatula. 
3. As the chocolate melts, whisk the egg whites with an electric mixer until the whites form stiff peaks. The whites will be able to hold their shape when the whisk is removed and if you feel confident, turn the bowl upside down. Stiff whites will hold firm in the bowl and not fall out onto the bench! 
4. In a separate mixing bowl, whisk the egg yolks to combine well. 
5. When the chocolate is melted and smooth, remove from the heat and pour the chocolate into the yolks, whisking continuously to combine. 
6. Add a large spoon of the whites to the chocolate mixture and fold in with a spatula to loosen the chocolate. Continue adding large spoonful's of the whites (one at a time) and gently fold them through the chocolate. Try not to be too rough during this step as you don’t want to knock all the air out of the whites, or the cake will be flat. 
7. Once you’ve added all the egg whites, gently spoon the mixture into a prepared cake tin and pop it in the oven for 25-35 minutes or until cooked through. 
8. The cake should be firm on top, and when a skewer is inserted into the centre of the cake, the skewer should have a few crumbs stuck to it when removed. 
9. Remove from the oven and immediately turn the cake out of the tin onto a wire rack to cool. 
10. Serve with coconut yoghurt (Helpful Hints and Tips section above) and a sprinkle of inulin powder or raw cacao powder dusted on top. 
11. This cake will keep in the fridge for up to 1 week and can be served warm or at room temperature.