Simple Rich, Fudgy Dessert

This 2 ingredient flourless chocolate cake is absolutely wonderful when you need a chocolate fix. It’s the perfect dessert for 2 people. Or if you have a larger group, you can double or triple the recipe to make more.

After giving up gluten, I searched for ways to make my favorite foods without flour. This is one I experimented with until I got it just right!

If you’ve tried my 3-ingredient chocolate cake, you’ll love these little personal cakes that I make in ramekins. Both of these flourless chocolate cakes are wonderful!

2 Ingredient Chocolate Cake

When you want your own personal cake, this is the perfect recipe. And you have the choice of making it with regular chocolate chips or sugar-free chocolate chips. What’s truly amazing is that most people won’t be able to tell that it’s a flourless cake. It’s an easy chocolate cake that is quick, easy, and oh-so wonderful. 

If you follow a Keto diet, you can totally have this without guilt. Don’t deny yourself so much deliciousness while you’re on a weight-loss journey. 

I usually use semi-sweet or dark chocolate chips. However, if you prefer a sweeter cake, go for milk chocolate. You can also use other flavors of chips for different results. I’m sure this will be delicious with peanut butter or white chocolate chips as well.

Ingredients for a Two-Ingredient Chocolate Cake

As the name implies, there are only 2 ingredients in this recipe. You can find them at any grocery store … or you might already have them in your fridge and pantry.

Two ingredient cakes are perfect when you need to whip something up in a hurry.

Here’s what you’ll need to make these cute, sweet, little cakes:

• Eggs
• Chocolate chips

Yep, that’s all you need—just 2 simple ingredients. I love easy recipes with very few ingredients!

Easy Instructions

This delicious dessert requires very little skill, so you can be confident that it will come out good every time. 

First of all, preheat your oven to 350˚ F. Spray a couple of ramekins with nonstick cooking spray.

Separate the egg yolks from the egg whites and put them in separate mixing bowls. Set the egg yolks aside for now.

Put the egg whites in a large bowl and beat them with an electric mixer on a high speed until they form soft peaks.

If you get carried away, and it forms stiff peaks, that’s okay too. Set the fluffy egg whites aside.

Now pour the chocolate chips into a microwave-safe bowl. Or you can put them in the top of a double boiler if you prefer.

Heat the chocolate chips until they melt, in 30 second increments. The total time it took me was 60 seconds. Be careful not to go too long, or they’ll seize and get clumpy.

Stir the chocolate for about a minute until you have a slightly cooled chocolate mixture.

Add the yolks to the melted chocolate and stir until well mixed.

Now carefully fold the chocolate mixture into the fluffy egg whites. Don’t over-mix, or the egg whites will lose some of their fluff.

Scoop equal amounts of the cake batter into the greased ramekins. Place them on a baking pan. Bake for 20 minutes. Resist the urge to take them out of the oven early, or they might fall flat.

Remove from the oven after 20 minutes and allow them to cool for 30-40 minutes before serving. Don’t cut the baking time short, even if the cakes look ready. 

How to Serve These Mini Chocolate Cakes

I enjoy eating them all by themselves. However, you might like some sort of topping.

If you’re following a Keto diet plan, you can sprinkle a little bit of sugar-free powdered sweetener over the top. This adds some contrast and makes a pretty dessert.

For anyone who can have sugar, you can frost the cake or add a scoop of ice cream to the top of the cake. Another idea is to top it with whipped cream with a few berries sprinkled around the top.

Don’t be afraid to get creative when styling these little cakes. Here are some more ideas:

Place all of the ramekins on top of a large, decorative serving plate.

Remove the little cakes from the ramekins and decorate around them with whipped cream, fresh berries, or frosting.

Sprinkle some small candies around the cake.

It’s all up to you how you want to present your dessert. Have some fun with it. You can even enlist the aid of some tiny helpers if you have children or grandkids.

Questions About Flourless Chocolate Cake

How Should You Store Leftover Flourless Chocolate Cake?

Cover the pan with plastic wrap or transfer the cake to an airtight container. You can store it in the refrigerator for up to 3 days.

After that, it will become dry and less delicious. I’ve never frozen it, so I’m not sure how that will turn out.

Can You Make a Whole Cake with This Recipe?

Yes, you can triple the recipe and bake it in an 8” x 8” pan for 30 minutes on 350˚ F. Or you can use an 8” round cake pan.

I like to cut and serve the cake directly from the pan. That keeps things simple, and you have less to clean up later.

Can You Make a Layer Cake with This Two-Ingredient Cake Recipe?

Yes. Triple the recipe twice (or 6 times the original recipe) and divide the batter evenly between 2 cake pans.

Make sure the cakes have cooled to room temperature before you attempt to frost them.

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