Here’s a simple cake that’s rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. —Marie Parker, Milwaukee, Wisconsin
Flourless Dark Chocolate Cake
Flourless Dark Chocolate Cake
Prep Time
25 min
Cook Time
30 min
Yield
12 servings
Ingredients
- 4 large eggs, separated
- 3 tablespoons butter
- 8 ounces dark baking chocolate, chopped
- 1/3 cup plus 1/4 cup sugar, divided
- 1 container (2-1/2 ounces) prune baby food
- 1-1/2 teaspoons vanilla extract
- Confectioners' sugar
Directions
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet.
- In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture.
- With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into chocolate mixture, then fold in remaining whites.
- Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners’ sugar before serving.
Nutrition Facts
1 slice: 188 calories, 11g fat (6g saturated fat), 78mg cholesterol, 50mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 4g protein.