Flourless Dark Chocolate Cake Recipe
- 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
- 1. 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.
- 2. 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 chocolate mixture.
- 3. 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.
- 4. Pour into prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out with moist crumbs. 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. Yield: 12 servings.
1 slice: 188 calories, 11g fat (6g saturated fat), 78mg cholesterol, 50mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 4g protein.
Reviews for Flourless Dark Chocolate Cake
"ToniadempReviewed Feb. 24, 2011Sounds delicious. For those of you who used baking chips, did you measure out one cup (8 ounces) or weigh 8 ounces?>>>GOOD QUESTION BUT WHO CAN ANSWER IT please"
"This is DECADENT. Delicious. Amazing. The taste is fabulous. The look... well, its not quite pretty enough for a fancy desert. The photos is about how ours turned out. It does look a lot better once its cut and on your plate. I'm planning to make this again as brownies, instead of a cake, since we don't have such high expectations about how pretty brownies should look."
"Have made several times, love it. I don't change this at all. Great as is!!!"
"Fantastic! Just like what we had on a cruise ship. I used the Giardelli 60% cacao baking chips. Tasted great! Don't be alarmed, the cake isn't supposed to raise really high. I made a ganache instead of the powdered sugar topping. Yum and prettier.Cool cake completely. Ganache: 1/4 cup half and half (I didn't want to run to store, so used condensed milk and it worked fine), 3 oz. dark baking chips. Put chocolate in bowl. Bring milk just to boil and pour over chocolate. Whisk until smooth. Let cool until thickens a bit and then pour over cake, letting it run down sides. Beautiful!"
"The taste was lovely but it crumbled a lotso only 4 stars. Next time I will use parchment paper on pan bottom. Thanks"
"It was great! I made it when some friends came over and it all disappeared. =) It was fluffy yet dense at the same time."
"Sounds delicious. For those of you who used baking chips, did you measure out one cup (8 ounces) or weigh 8 ounces?"
"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"
"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."
"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"
"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!"
"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."
"Absolutely delicious! Why do people rate a recipe BEFORE they try it? Rediculous!"
"This was absolutely delicious!! I used the baking chips which made it easier to melt with the butter. It looked just like the picture. I can't wait to get home from work and have a small piece - very rich. Thanks - I'll certainly make it again."
"I clicked on 4 stars, but for some reason it showed only 1! They need to make it so we can correct it. That's happened twice to me."
"I liked it, but I think it would be much better with pureed raspberries!"
"This is wonderful! Be sure to chill over night. I'd give it 10 stars if I could. I did use parchment paper sprayed with cooking oil on the bottom of the pan. Want to dress it up? Dollop some type of low calorie whipped topping and rasperries on top."
"Whoerman - thanks so much for sharing your experience - and for your tips on serving. Great idea to substitute chips - much easier! ;-)"
"OK, I promised to rate this again when I made the cake. It was exactly as pictured. I had trouble plating it because of the crumbly texture. However, the taste was out of this world. Even though it didn't have any cream chees in it, it was the same consistency as a chocolate cheesecake. But when you serve it serve it in small slices---It is very rich and a wonderful treat for my daughter and she loved it for her Birthday! I used the Ghirardelli chocolate baking chips to cut out the shredding of the chocolate."
"Sorry if I upset some people - I tend to watch a lot of TV cooking shows, where they stress plating for presentation and eye appeal. If this were a souffle it would look just right, but generally a cake does not look like this. I am sure it is delicious and great for gluten-free people - my only comment was on the presentation. I shall certainly try this cake, but not when I want to impress guests with the plating of the dessert. Mea culpa."
"I haven't made this yet either but it looks yummy...it doesn't look failed at all more like a yummy souffle type dessert. Tomorrow I am definately going to the store and picking up the prune baby food....or might just pick up prunes and make my own...I'll eat the left over prunes! :)"
"Whoerman is right about this cake! It is as rich, moist and delectable as it looks! I am all about substantial, tasty, rustic cakes and tortes . . . I want taste, not just something that looks pretty. One bite and you will not mind one bit that this cake did come up as 'high' as something out of a box!"
"I would refrain from rating a recipe before trying it. You can't judge a book (or a cake) by its cover!"
"Hi FLT -- i love flourless chocolate cakes! they are rich & chocolate-y. and actually, i love this type of presentation (as the photo shows). to me it is rustic & homemade. and the top is crackly - offering a hint of crunch to offset the rich chocolate interior. give it a try - you'll be pleasantly surprised!"
"In answer to FLT, this looks very appealing to me. I have struggled with recipes for a gluten allergy for my daughter. She loves chocolate and this might just fill the need she has. I will be making it soon and will rate it again. Don't give up -- a lot of people are being diagnosed with gluten allergies and having a cake without the expensive ingredients will be very welcome."