3-Ingredient Ciocolata Cake – Quick, Creamy & Irresistible
Ingredients
- 3 eggs, separated
- 150 grams (approx.) cream cheese
- 200 grams (approx.) chocolate cream (any chocolate hazelnut spread)
- (Optional for decorating): extra chocolate cream, fresh raspberries, crushed pistachios
Instructions
- Prepare the Egg Whites
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- Separate the egg yolks from the whites.
- Beat the egg whites until stiff peaks form and set aside.
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- Mix the Base
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- In a separate bowl, mix the egg yolks with the cream cheese.
- Add the chocolate spread and mix until fully incorporated.
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- Combine the Mixtures
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- Gently fold in half of the egg whites into the chocolate mixture. It’s okay if the mixture isn’t fully smooth yet.
- Add the remaining egg whites and fold gently until the batter is uniform and fluffy.
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- Prepare for Baking
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- Line a round cake pan with baking paper and pour in the batter.
- Place this pan in a larger tray, pour in hot water to create a bain-marie (water bath) for gentle baking.
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- Bake
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- Bake in a preheated oven at 180°C (356°F) for about 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the tray for 10 minutes, then transfer it to a serving plate and remove the baking paper.
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- Decorate (Optional)
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- Spread a thin layer of chocolate cream on top.
- Garnish with fresh raspberries and crushed pistachios.
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