I love budget friendly food. And these days we are all looking for recipes where we can reduce cost, but still make delicious food! I don't like wasting food and am always looking to use up even the slightest of all leftover, like leftover roast veggies to make an omelette for breakfast the next day. Meringues to make an Eton mess. Any leftover cake (gasp! I know) to make a trifle or layered dessert.
This recipe is budget friendly and uses only 2 ingredients, which we usually have in our fridge at all times. What's even better is that this recipe is gluten free! So there is literally no excuse not to make this recipe.
Preparation Time 10 minutes
Cook Time 30 minutes
225 grams milk chocolate- chopped
4 eggs- separated
Preheat the oven to 180c. Grease and line an 8 inch cake pan with parchment paper. Set it aside.
Melt the chocolate in the microwave at 30 second bursts until melted. Set it aside.
Separate 4 eggs. Set the egg yolks aside and beat the egg whites until soft peaks.
Mix the egg yolks into the chocolate one at a time, mixing between each addition so that the egg yolks don't curdle. You will get a smooth and glossy mixture.
Gently fold the egg whites into the chocolate in 3 additions. Be careful not to over mix the batter.
Pour the batter into the prepared cake tin and bake the cake at 180c for 30 minutes. An inserted skewer will come out clean.
Remove from the oven and cool completely.
Slice and serve with a strawberry coulis and ice cream.