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Flourless Dark Chocolate Cake

 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


  • 4 Eggland's Best® 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 McCormick® Pure Vanilla Extract
  • 1 container (2-1/2 ounces) prune baby food
  • 1 teaspoon dark baking cocoa or baking cocoa
  • 1/2 teaspoon confectioners' sugar


  • 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

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Flourless Dark Chocolate Cake (continued)

Directions (continued)

  • 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.