INGREDIENTS
Milk chocolate chips
Eggs
Milk chocolate chips: This cake is made with milk chocolate chips. The milk chocolate chips are already sweetened so it eliminates the need to add more sugar to this cake. The milk in the milk chocolate also adds a richness to this cake so you don’t need butter or oil. I have also made this cake with Lily’s sugar-free milk chocolate chips.
Eggs: Eggs are what gives this cake structure. The egg yolks and whites are separated and the egg whites are whipped to stiff peaks and folded into the batter.
HOW TO MAKE FLOURLESS CHOCOLATE CAKE
The chocolate chips are melted down and then mixed with the egg yolks and one egg. The egg whites are beaten until stiff peaks and folded into the batter. The cake is then ready to be baked! You can enjoy the cake soon after it has cooled. It has an even rich chocolate flavor the next day. I like to dust mine with powdered sugar and decorate with fresh fruit.
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