Desserts · Short · 1:00
3-Ingredient Chocolate Cake
No oven · no eggs · cooked in a pot
Time50 min
Makes8
MethodStovetop · covered pot
LevelEasy
The spread brings the sugar, fat and cocoa, the self-rising flour brings its own leavening and the milk loosens it to a pourable batter. A covered pot with a trivet in the bottom does what an oven does — surrounds the tin with steady, even heat. Keep the flame low and it comes out tender every time.
Ingredients
- 1 cup (300 g) chocolate hazelnut spread
- 1 cup (125 g) self-rising flour
- 3/4 cup (180 ml) milk
273kcal
5 gprotein
35 gcarbs
13 gfat
Nutrition is an estimate per serving.
Method
- Grease a 7-inch (18 cm) round tin and line the base with baking paper.
- Warm the spread for 20 seconds so it stirs easily, then whisk in the milk until smooth and glossy.
- Fold in the self-rising flour and stop as soon as the streaks disappear.
- Pour into the tin and tap it on the worktop to level the top.
- Sit a metal trivet in a large deep pot, cover and heat on medium for 5 minutes.
- Lower the tin onto the trivet, cover and cook on the lowest heat for 35-40 minutes.
- A skewer in the centre should come out clean. Rest 10 minutes before turning out.
From the video: Use the lowest flame you have and a heavy pot. Too much heat sets the edges long before the middle, leaving a scorched rim round a wet centre. No self-rising flour? Use 1 cup plain flour plus 1 1/2 tsp baking powder and 1/4 tsp salt.
