Bridget Foliaki-Davis figured out what helped her lose 35kg without extreme exercise or a restrictive diet. Then, used it to develop an online nutritional program – the 28-day Boost camp. Fortunately, with over 30 years of culinary expertise – including roles with Bill Granger and as VIP chef at Google – the good news is that her healthy recipes actually taste great too! Like this one for a healthy two Ingredient chocolate cake that is sugar free, dairy free and gluten free!
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- 180 g dark chocolate chips (sugar-free and dairy-free)
- 3 large eggs, whites and yolks separated
INSTRUCTIONS
- Preheat your oven on 160C (320F) and line a small cake tin with non-stick baking paper on the bottom and sides.
- Place the chocolate into a metal bowl and place it over a pot of gently simmering water. Ensurethe base of the bowl is not touching the water in the pot and allow the chocolate to melt. Stir the chocolate occasionally with a spatula.
- As the chocolate melts, whisk the egg whites with an electric mixer until the whites form stiff peaks. The whites will be able to hold their shape when the whisk is removed and if you are feeling confident, turn the bowl upside down. Stiff whites will hold firm in the bowl and not fall out onto the bench!
- In a separate mixing bowl, whisk the egg yolks to combine well.
- When the chocolate is melted and smooth, remove from the heat and pour the chocolate into the yolks. Whisking continuously to combine.
- Add a large spoonful of whites to the chocolate mixture and fold in with a spatula to loosen the chocolate. Continue with another large spoonful of the whites and gently fold it through the chocolate. Try not to be too rough during this step. As you don’t want to knock all the air out of the whites or the cake will be flat.
- Gently spoon the mixture into a prepared cake tin and pop it in the oven for 25-35 minutes or until the cake is cooked. The cake should be firm on top, and when a skewer is inserted into the centre, the skewer should have a few crumbs stuck to it when removed.
- Remove from the oven and immediately turn the cake out of the tin on to a wire rack.
- Completely cool the cake on the wire rack before serving.
This cake will keep in the fridge for up to 1 week and can be served warm or at room temperature.
