Flourless Dark Chocolate Cake Recipe

Flourless Dark Chocolate Cake RecipePhoto by: Taste of Home Flourless Dark Chocolate Cake Recipe Rating 4

This simple cake from our Test Kitchen is rich and over-the-top chocolatey. The confectioners' sugar on top makes a very pretty presentation when you want to impress those guests.

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Flourless Dark Chocolate Cake Recipe
  • Prep: 25 min. Bake: 30 min. + cooling
  • Yield: 12 Servings
25 30 55

Ingredients

  • 4 eggs, separated
  • 8 ounces 53% cacao dark baking chocolate, coarsely chopped
  • 3 tablespoons butter, cubed
  • 1/3 cup plus 1/4 cup sugar, divided
  • 1-1/2 teaspoons vanilla extract
  • 1 container (2-1/2 ounces) prune baby food
  • 1 teaspoon dark baking cocoa or baking cocoa
  • 1/2 teaspoon confectioners' sugar

Directions

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a small saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; cool slightly. Coat a 9-in. springform pan with cooking spray. Place pan on a baking sheet; set aside.
  • In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored. Beat in baby food and chocolate mixture.
  • Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form; fold into batter.
  • Pour into prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
  • Sprinkle with cocoa and confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 slice equals 188 calories, 11 g fat (6 g saturated fat), 78 mg cholesterol, 50 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Flourless Dark Chocolate Cake in Light & Tasty February/March 2008, p54

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Reviews for Flourless Dark Chocolate Cake (27)

Flourless Dark Chocolate Cake Recipe

Flourless Dark Chocolate Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Feb. 08, 2012 by janeron

The taste was lovely but it crumbled a lotso only 4 stars. Next time I will use parchment paper on pan bottom. Thanks


Reviewed on Nov. 01, 2011 by rcoverk6g2

It was great! I made it when some friends came over and it all disappeared. =) It was fluffy yet dense at the same time.


Reviewed on Feb. 24, 2011 by Toniademp

Sounds delicious. For those of you who used baking chips, did you measure out one cup (8 ounces) or weigh 8 ounces?


Reviewed on Feb. 23, 2011 by Gaylinn

I was planning on making this recipe "sometime soon" until I saw what whoerman had to say. When the words chocolate cheesecake were used I decided to stop after work and get the needed ing. Will check in later with the results


Reviewed on Feb. 14, 2011 by joedebfry

Excellent flavor! Toothpick came out clean after baking 30 minutes, but the cake wasn't quite done enough.


Reviewed on Feb. 13, 2011 by navymh

This was wonderful, I wasn't quit sure if it was fully cooked, but all was well. A small piece goes along way. Mine looked just liked the picture. It does have a look all its own and kinda makes you "want" to taste it.


Reviewed on Nov. 20, 2010 by adloughmiller

This cake was soooo good! I would take it to an informal family gathering and might try a chocolate ganache drizzled on top with some red raspberries to help with appearance.


Reviewed on May. 31, 2010 by rosiejonewell

this a a gourmet dessert with an earthy, homemade appearance--but you can't dress up a table with any thing better than "made from scratch"--it's a lost art form


Reviewed on May. 16, 2010 by daisyshae99

My husband picked this cake after looking through some of my old cook books for his birthday cake. The only thing I changed as far as ingredients go was to use Ghirardelli 60% cacao baking chips instead of chopped chocolate (a great tip from a previous poster!). I made the cake the night before so it would have plenty of time to chill. I believe everyone who tried it liked it at his party. I personally loved the texture and thought it was perfectly chocolate. I will definitely make it again!


Reviewed on May. 14, 2010 by cheriwinkle

I do the old trick of putting a paper doily on the top and then dusting with powdered sugar. FLT-I don't mean to sound rude, but if the promise of chocolate bliss isn't attraction enough, then move on to something that 'looks' good to you and leave the rest of us to savor the flavor. Don't feel you need to comment on recipes that don't interest you.

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