Nutritious Chocolate Cake: 2 ingredients, 5 minutes

by Health Freak Eddy on April 21, 2012

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Two-ingredient chocolate cake

Chocolate cake with two ingredients? In five minutes? Really? And is this even good for you?

Yes, yes and yes (don’t live on it though).

And it is actually delicious, up there with the best. I came up with this recipe when being innovative with the limited range of ingredients (and time) I had. It is a healthy variation of the popular 5-minute mug cake. This recipe is very simple, and makes a lot of sense when you begin to understand how ingredients work together to create new textures. For example, low-carb dieters will know you can make many bread substitutes by combining eggs with coconut flour, ground almonds, peanut butter, whey powder and various other substitutes which all create different results.

Like I’ve said before, I don’t believe in ‘cheating’, its a flawed concept, I’m not trying to create a ‘hacked’ version of cake (even though it is lol), and eating this lots will not help you lose weight! Appreciating real food, and good wholesome cooking, of food we were supposed to eat is what I’m all about. This is just a little innovative idea I wanted to share.

Remember how DARK chocolate is actually very good for you with its high anti-oxidant content, minerals, and healthy fats? Eggs are also a great source of protein and contain numerous minerals and trace elements we could all do with. Don’t worry about cholesterol…

Anyway enough chat here you go:

Serves one (decent sized dessert)

Ingredients:

  • 40-80g of Dark chocolate (as dark as you can enjoy)
  • one egg

Less chocolate will create a lighter ‘cakier’ texture, more will create a denser brownie-like texture. I recomend starting with 70g on your first time. If you want a massive cake, experiment with upping the ingredients, and feel free to put it in an oven (oven tray not coffee mug though).

Optional:

  • baking powder can help it rise a little more
  • nuts
  • honey
  • serve with fruit, banana is good
  • serve with cream

Method:

  1. Melt chocolate in a mug using your microwave. If you cant do this without burning go learn.
  2. Beat your egg into the melted chocolate.
  3. Microwave again, 30 seconds at a time to check how fast your microwave works, won’t take more than 1:30 seconds.
  4. Tip on a plate or eat it out of the mug after letting it cool a bit.

Here’s some pictures for for those who prefer visual instruction:

I’ve gone for a dense brownie style version with cream.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lucky double-yolker!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

{ 9 comments… read them below or add one }

Beth@WeightMaven April 21, 2012 at 11:17 PM

Okay, what’s up with the two yolks? Did you use two eggs? Or was that one funky egg?

Reply

Health Freak Eddy April 21, 2012 at 11:46 PM

Ah! You got me… Should have mentioned that, been buying these large organics which always have double yolks lol

Reply

Wenchypoo April 22, 2012 at 1:02 PM

Double yolks, huh? MY organic eggs never have them! I’m registering a complaint with the hens.

Here’s a more formal recipe for this cake: http://girlgoneprimal.blogspot.com/2010/01/banquet-recipe-chocolate-cake-4-dummiez.html

Girl Gone Primal’s Chocolate Cake for Dummies–scroll down through the dinner menu until you get to dessert.

Her version:
“6 eggs
100g unsweetened cocoa (1/3 cup for us Americans)
Sweeteners to taste

2 cups whipped heavy cream
Fresh raspberries and blueberries, or frozen berries that have been thawed in the refrigerator.

Preheat oven to 175degC. Combine eggs, cocoa, and sweetener in a bowl, using an electric whisk. Pour mix into a square or rectangular baking dish – I used a square glass dish, about 20cm x 20cm (8″ x 8″). No need to grease it, but you can line it with baking paper if it’s an old dish.

Bake in the oven until risen and firm to the touch. Remove and allow to cool.

When cake is cool, slice in half horizontally (and I also sliced my square in half length-ways to make four rectangles)

Place a piece on a platter, then top with 1/4 of the whipped cream (or until covered) and a layer of berries. I alternated between blueberries and raspberries.

Repeat by placing another piece of cake on top of the berries, then topping with cream and berries. Repeat twice more until cake is complete.

This cake is rich and filling, and could serve six greedy people comfortably, or more depending on the size of your baking dish (thinner, longer rectangles would feed more, due to ease of slicing).

I have used her batter recipe to make whoopie pies by greasing a muffin pan, and putting about 3 T. of batter in the bottom of each cup, then baking at 350F for about 15 min. tops. When the pan is cool to the touch, I then dumped the “muffins” out on parchment paper to cool completely. I then made a batch of refrigerated coconut cream-style whipped cream, and glued pies together. Her cake is TO DIE FOR!

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Girl Gone Primal June 12, 2012 at 3:38 AM

Now I see why my blog was getting so many hits from this website! Thanks Wenchypoo for the link love!! xx

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steve June 4, 2012 at 5:14 PM

This is awesome just made it.. Thanks for sharing

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Health Freak Eddy June 4, 2012 at 6:42 PM

No worries, thanks buddy

Reply

Helen June 9, 2012 at 9:48 PM

All over it like a rash!

Reply

britney March 24, 2014 at 1:46 AM

If you used a double yoked egg does that mean I should use two regular sized eggs or 1 huge egg?

Reply

Health Freak Eddy March 24, 2014 at 7:58 AM

The double yolker was a big co-incidence and I almost wish I took other photos for this recipe :) I recommend you try experimenting, its hard to get it wrong. As you change the egg proportions the texture of the cake just turns out different each time, so you can work out what works for you. I personally think its better to go more egg than less egg – chocolate roulades use 6x egg to choc ratios so no danger there!

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