4-Ingredient Chocolate Fudge Cake

Sometimes I feel like it’s a challenge to use as few ingredients as possible. It’s like Marie Kondo-ing a recipe. And, I managed to get this recipe down to just four ingredients *claps for me*.
Serves:

12

Prep Time:

45 minutes

Cook Time:

45 minutes

Jump To Recipe

4-Ingredient Chocolate Fudge Cake

It’s a thing, promise…. sometimes I feel like it’s a challenge to use as few ingredients as possible. It’s like Marie Kondo-ing a recipe. And, I managed to get this recipe down to just four ingredients *claps for me*. This cake uses no flour of any kind so the lift and cakey texture come from the whisking of the egg whites (get that elbow grease ready!). But, with only using four ingredients, this recipe is quite fragile and requires a bit of extra love. It’s not a case of throw everything in a bowl and hope for the best. Be sure to be careful when handling the mixture, especially when folding it all together – you don’t want to over mix, but rather gently fold until just combined. This is the art of baking with love and it makes a huge difference to the finished product!

4-Ingredient Chocolate Fudge Cake

Sometimes I feel like it’s a challenge to use as few ingredients as possible. It’s like Marie Kondo-ing a recipe!

Serves:

12

Prep time:

45 minutes

Cook time:

45 minutes

INGREDIENTS
  • 220g dark chocolate 
  • 6 tbsp coconut oil 
  • 6 eggs, separated 
  • ½ cup erythritol based sweetener*
METHOD
  1. Preheat the oven to 180ºC and line a cake tin with baking paper, or grease with coconut oil. 
  2. Melt chocolate and coconut oil in a bowl placed over a pot of gently simmering water. Remove from the heat just before it’s completely melted and continue to stir until no lumps remain. Pour into another bowl and leave to cool to room temperature. 
  3. Whisk the egg whites using electric beaters until soft peaks form. Whisk in the erythritol in four batches. Set aside.
  4. Mix the egg yolks together. When the chocolate mixture is completely at room temperature mix in the egg yolks to the chocolate mixture. 
  5. Gently fold the egg whites into the chocolate mixture in four batches. It’s important here to be gentle and to keep as much air as possible in the mixture. Pour mixture into the lined tin and place in the oven for 45 minutes. 
  6. Remove from the oven and leave to cool to room temperature before turning out and serving.
 
Notes
  • May be erythritol or Lakanto. 
  • *Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
  • No erythritol? Coconut sugar works as a replacement. 
  • Dairy free option: Use dairy free chocolate.
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Indulge in sweets your body will love.

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