2 INGREDIENT CHOCOLATE CAKE (NO FLOUR OR BUTTER)

Steps:

• Preheat oven to 325°F. Grease and line the interior of a 7 inch round springform pan with parchment paper.
• Separate the egg yolks from the egg whites. Add egg whites to mixing bowl. Beat on high speed with wire whisk attachment until egg whites become stiff peaks. Set aside.
• Add chocolate to a large bowl. Melt in the microwave or over the stove until completely melted and smooth. When chocolate is no longer too hot to touch, add in the egg yolks. Use a hand whisk to mix in egg yolks until they are completely incorporated into the chocolate.
• Add in 1/3 of the egg whites into your chocolate mixture. Use a spatula to gently fold the egg whites in until no egg white streaks remain. Repeat with the next 1/3 of egg whites and then the final 1/3 of egg whites.
• Pour batter into prepared baking pan. Place into oven and bake for about 35-40 minutes or until toothpick inserted comes out clean. Let cake cool completely before releasing it from the pan. The top of the cake will form a hard thin crust that may crack as it rises and when the cake sinks back down. Your cake will also down a little as it cools. If desired, dust cake with powdered sugar before serving.