🍰 Two-Ingredient Cloud Cake Recipe
Ingredients:
3 large eggs
120 grams (4.2 oz) white chocolate
(You can substitute with 120g of cream cheese for a different flavor and still only use two ingredients)
Instructions:
Separate the eggs:
Place the egg whites in a bowl and refrigerate or freeze them for about 10-15 minutes to chill (this helps with whipping later).
Keep the yolks at room temperature.
Preheat your oven to 170°C (340°F).
Also, prepare a baking dish (like the glass one in your image) and line it with parchment paper or lightly grease it.
Melt the white chocolate:
Break it into pieces and melt it gently in a double boiler or microwave (20-second intervals, stirring each time).
Let it cool slightly.
Mix yolks into melted chocolate:
Once the white chocolate is cool enough not to cook the eggs, stir in the egg yolks until smooth and well-combined.
Whip the egg whites:
Using a hand or stand mixer, beat the egg whites until stiff peaks form.
Combine:
Gently fold one-third of the egg whites into the yolk-chocolate mixture to lighten it.
Then fold in the rest of the whites carefully, trying not to deflate the mixture.
Bake in a water bath:
Pour the batter into your prepared pan.
Place the pan in a larger baking dish with about 1 inch of hot water around it.
Bake at 170°C (340°F) for 15 minutes.
Then reduce temperature to 160°C (320°F) and bake for another 15 minutes.
Turn off the oven and leave the cake inside for 15 more minutes.
Cool & Serve:
Let it cool completely before removing from the pan.
Optionally dust with powdered sugar or top with fruit or whipped cream.
