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By Liv Kaplan
4-Ingredient Chocolate Fudge Cake
6 steps
Prep:45minCook:45min
This cake uses no flour of any kind so the lift and cakey texture come from the whisking of the egg whites (get that elbow grease ready!). But, with only using four ingredients, this recipe is quite fragile and requires a bit of extra love.
The use of an erythritol based sweetener in this recipe makes it low carb, however coconut sugar works in place (and is actually delicious).
Updated at: Thu, 17 Aug 2023 07:36:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
12
Low
Glycemic Load
2
Low
Nutrition per serving
Calories203.9 kcal (10%)
Total Fat16.6 g (24%)
Carbs17.8 g (7%)
Sugars6.8 g (8%)
Protein3.9 g (8%)
Sodium33.1 mg (2%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Preheat the oven to 180ºC and line a cake tin with baking paper, or grease with coconut oil.
OvenPreheatStep 2
Melt chocolate and coconut oil in a bowl placed over a pot of gently simmering water. Remove from the heat just before it’s completely melted and continue to stir until no lumps remain. Pour into another bowl and leave to cool to room temperature.
Step 3
Whisk the egg whites using electric beaters until soft peaks form. Whisk in the erythritol in four batches. Set aside.
Step 4
Mix the egg yolks together. When the chocolate mixture is completely at room temperature mix in the egg yolks to the chocolate mixture.
Step 5
Gently fold the egg whites into the chocolate mixture in four batches. It’s important here to be gentle and to keep as much air as possible in the mixture. Pour mixture into the lined tin and place in the oven for 45 minutes.
Step 6
Remove from the oven and leave to cool to room temperature before turning out and serving.
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