Dangerously Delicious Chocolate Cake

I know this is a weight-loss-promoting page, built around balanced meals and portion control. But once a week, on refeed day, we indulge a little — a bit of goodness, a bite of fun food like chocolate cake.

I often make a lava cake with just two ingredients: chocolate chips and eggs. It’s simple and satisfying, like a warm fudge hug. But sometimes, I want more. I want something fluffier than a lava cake, with a little more butter involved. I want sugar in it — not for fuel, but for pleasure. This is one of those times. I wanted a real, good chocolate cake.

This was the recipe I made:

Simple Dark Chocolate Cake

Ingredients

• 1 cup (250 ml) 50% dark chocolate chips (or darker)

• 4 tablespoons unsalted butter

• 3 tablespoons cocoa powder

• Pinch of salt

• 5 large eggs, separated

• 1 cup (125 ml) sugar

Instructions

1. Preheat the oven to 350°F (175°C). Line a 6-inch cake pan with parchment paper.

2. Melt the chocolate and butter: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave for 2 minutes until fully melted. Stir until smooth.

3. Add cocoa and salt: Mix in the cocoa powder and a pinch of salt until fully incorporated. Set aside.

4. Separate the eggs: Place the egg yolks directly into the chocolate mixture and stir until smooth. Set the egg whites aside in a clean mixing bowl.

5. Whip the egg whites: Using a hand or stand mixer, start whipping the egg whites on low speed for 30 seconds. Then increase to high speed and whip for 3–5 minutes, or until stiff peaks form.

6. Add sugar: While the mixer is running, slowly pour the sugar into the egg whites. Continue beating until glossy and fully combined.

7. Fold egg whites into chocolate mixture: Gently fold in one-third of the whipped egg whites into the chocolate mixture to lighten it. Repeat with the next third, folding gently, and then the final third until no white streaks remain. Be careful not to deflate the batter.

8. Bake: Pour the batter into the prepared cake pan and bake for 40 minutes. The cake will jiggle slightly in the center when it’s done.

9. Cool: Let it cool completely in the pan. It’s delicious warm, but even better after chilling in the fridge for a couple of hours.