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Flourless Dark Chocolate Cake

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.

12 ServingsPrep: 25 min. Bake: 30 min. + cooling

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

2 of 2

Flourless Dark Chocolate Cake (continued)

Directions (continued)

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.

Nutrition 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.