This chocolate cake is made with only two ingredients is healthy and delicious! And it is also gluten-free, lactose-free and sugar-free.

If you use 70% chocolate like me I did not need to put sweetener but you can always add little honey or erythritol to give it a sweeter touch if you like it more.

It is very easy and obviously it is not a cake with travel, that is, you have to take it in the day because the texture changes a lot, but I loved the result so today I share it here.

You can watch the video of this recipe by clicking here.


  • 150 g dark chocolate
  • 4 eggs


  • a pinch of salt
  • A poc of your favorite sweetener


Grease a 15 cm mold and line it with baking paper greasing drumming the paper. Reserve. Preheat the oven to 175 degrees with the hot air function

Chop and melt the chocolate in the microwave at intervals of 30 seconds. I put it twice and although it was not melted at all, with the residual heat and moving with a spatula it finished melting.

Separate egg whites and yolks. Whip the egg whites with electric rods with a pinch of salt until they are firm (if you turn the bowl over they should be kept inside).

Then blanch the yolks: beat them until they are fluffy, have doubled their volume and are pale in color.

When the chocolate has cooled and is only warm, add it to the yolks and mix with a spatula with enveloping movements. You will notice that the mixture hardens a little but it is normal.

Now add the egg whites. We will do it three times, mixing each time with the spatula with bottom-up movements wrapping the mixture. When we have everything, we move on to the mold.

Put the mold inside a larger container and fill two fingers with stir. So we will bake it in a water bath. Bake for 40 minutes until the cake is curdled. Let cool in the oven.

Remove from the oven and when it is completely cold, unmold.

We can decorate with a little icing sugar, chopped chocolate and red fruits.

Tips and Tricks

  • Prick the cake before removing it from the oven. If the clean toothpick does not come out when punctured, leave it for a few more minutes.
  • You can use milk chocolate
  • Difficulty: easy
  • Preparation time: 50 minutes
  • Servings: 6

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