You will need only two ingredients to make this cake! And because it is flourless, it is the perfect cake for Passover.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, iliveinmykitchen.com and follow her on Instagram and TikTok @iliveinmykitchen.
2 Ingredients Chocolate Cake
Ingredients
- 5 eggs separated
- 2 cups chocolate chips
Instructions
- Beat the egg whites until stiff but still soft. Optional: Add 3 tablespoons of sugar slowly while the egg whites are beating. Set aside.
- Melt the chocolate chips either using a microwave; 30 seconds at a time and mix, repeat until the melted chocolate is smooth with no lumps. Or, over the stove on a very low heat.
- Add the egg yolks one at a time to the melted chocolate and mix well until they are all combined.
- Add 1 cup of egg whites to the melted chocolate and fold until combined.
- Transfer the chocolate mixture to the egg whites bowl and fold the two together, that might take a minute or two. Take your time, make sure the mixture does not have spots of egg white beater.
- Transfer to a cake pan (lined with parchment paper for easy clean up) and bake at 325 for 20 minutes. Let cool and garnish with powder sugar before serving.
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.