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