4 egg whites
2/3 cup heavy cream
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8 inch dish.
In a large bowl, combine egg whites and cream in small bowl. Beat for 2 minutes. Gradually stir in vanilla extract, a little at a time. Pour batter over egg whites until well mixed.
Pour mixture into prepared pan, making sure to coat completely. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean. Allow to cool.
Whoa!!! Everyone said it would be impossible!!! What a treat !! What a keeper!!
I didn't Like Chocolatey Layer Cake
I am not a fan of only 2 ingredients - white sugar and semisweet choc chips. While making the base choc chip mixture i.e. in the bowl with the honey, semisweet choc chips and flax seeds, until the choc chipballs are completely baked and you are left with a smooth, gummy ball. Then, I add the cold mix and continue to bake until you get a nice fine ball. I mold the balls slightly thicker than the recipe calls for and never bother with fine details. They turned out wonderfully. The recipe is accurate - i.e. about a teaspoon of fine granules in the center of the chocolate - and we did use 2 teaspoons of sugar (view site note). Unfortunately, this recipe has an energy retro-charm effect, so the next time i.e.. I will cut the sugar down a bit. I would also omit the baking soda
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