🎂 Two-Ingredient Cloud Cake Recipe
🧾 Ingredients:
Eggs – 4 large (separated into yolks and whites)
White chocolate – 120g (about 4.25 oz or one standard baking bar)
🔪 Instructions:
1. Preheat Oven
Preheat your oven to 170°C (340°F).
Line a small round cake pan (6 to 7-inch) with parchment paper on the bottom and sides.
2. Melt the Chocolate
Break the white chocolate into small pieces.
Melt it in a heatproof bowl over a pot of simmering water (double boiler) or microwave in 20-second intervals, stirring in between, until smooth.
Let it cool slightly.
3. Separate Eggs
Carefully separate the egg whites and yolks.
Make sure no yolk gets into the whites.
4. Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites using a hand mixer until stiff peaks form (about 3–5 minutes).
5. Combine Yolks with Chocolate
Stir the egg yolks into the slightly cooled melted white chocolate until smooth.
6. Fold in Egg Whites
Gently fold the egg whites into the chocolate-yolk mixture in three batches.
Use a spatula and go slowly to keep the mixture light and airy.
7. Bake
Pour the batter into the prepared pan.
Tap the pan lightly to release any large air bubbles.
Bake for 15 minutes at 170°C (340°F), then reduce the heat to 160°C (320°F) and bake for another 15 minutes.
Turn off the oven and let the cake sit inside for 15 minutes with the door slightly open.
8. Cool & Serve
Let the cake cool completely in the pan.
Once cool, carefully remove from the pan.
Dust with powdered sugar or serve with fresh berries if desired (optional, but not counted as ingredients!).
🍰 Tips:
The texture is like a cross between a soufflé and a cheesecake — super fluffy and light.
For best results, use room temperature eggs.
If you want more flavor, you can add a splash of vanilla or citrus zest, but that would be a third ingredient 😉
