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Flourless Dark Chocolate Cake Recipe

Flourless Dark Chocolate Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD:12 servings


  • 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.

Nutritional Facts

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

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vonoepen User ID: 4967300 241378
Reviewed Jan. 9, 2016

"I do not know what I did wrong, but my dough was so stiff I couldnt fold in egg whites. I used two boxes Bakers unsweetened chocolate (4 oz each). I had to throw it away it was so bad. I think it had to do with the quantity of chocolate I put in. Any suggestions. Sukie"

iteach5 User ID: 6124838 241293
Reviewed Jan. 7, 2016

"For those who asked about using baking chips, you would use 8 oz. (by weight) of the baking chips. Measuring in an 8 oz. cup would not be the same. Use a food scale. This recipe looks yummy!"

Edawn User ID: 7672977 155897
Reviewed Feb. 15, 2014

"Made this for my valentine. It was really good. I didn't change anything in the recipe. My hubby said he felt like we were on a cruise with the lovely meal and delicious dessert. Next time I will line the pan with parchment paper. I was sure I could get it off the pan without breaking the cake."

gg88 User ID: 576626 102499
Reviewed Sep. 24, 2013


Reviewed Feb. 24, 2011
Sounds 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"

baker94309 User ID: 7079526 157535
Reviewed May. 2, 2013

"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."

AgentMary User ID: 6909449 171528
Reviewed Apr. 4, 2013

"Have made several times, love it. I don't change this at all. Great as is!!!"

ijlarsen User ID: 5428015 102674
Reviewed Feb. 20, 2013

"This cake is sooo good! The texture is dense, but the top is light and flaky. The chocolate flavor is intense and delicious. I loved the rustic look of it. Served a Cointreau flavored whipped cream alongside - yum!"

antelope17 User ID: 1169517 82617
Reviewed Sep. 26, 2012

"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!"

janeron User ID: 1726882 171305
Reviewed Feb. 8, 2012

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

rcoverk6g2 User ID: 4002886 209595
Reviewed Nov. 1, 2011

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

Toniademp User ID: 5172722 82575
Reviewed Feb. 24, 2011

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

Gaylinn User ID: 821682 170566
Reviewed Feb. 23, 2011

"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"

joedebfry User ID: 265172 171527
Reviewed Feb. 14, 2011

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

navymh User ID: 1655987 170564
Reviewed Feb. 13, 2011

"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."

adloughmiller User ID: 3343709 99696
Reviewed Nov. 20, 2010

"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."

rosiejonewell User ID: 3082755 99695
Reviewed May. 31, 2010

"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"

daisyshae99 User ID: 1005356 82574
Reviewed May. 16, 2010

"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!"

cheriwinkle User ID: 1239361 140359
Reviewed May. 14, 2010

"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."

luvjim User ID: 3623905 111304
Reviewed Feb. 14, 2010

"Absolutely delicious! Why do people rate a recipe BEFORE they try it? Rediculous!"

ljjustice User ID: 4855452 171526
Reviewed Feb. 9, 2010

"The appearance of the cake isn't what makes it !delicious!. I like the way it looks. As far as plating it, using parchment paper is a must. Don't miss out on pure decadence. My dinner guests loved it. I'll make it over and over again."

mcdavidson User ID: 4741991 82573
Reviewed Feb. 8, 2010

"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."

Amy the Midwife User ID: 2816815 171518
Reviewed Feb. 2, 2010

"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."

Amy the Midwife User ID: 2816815 102477
Reviewed Feb. 2, 2010

"I liked it, but I think it would be much better with pureed raspberries!"

ibinyon User ID: 2769126 170467
Reviewed Feb. 2, 2010

"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."

smfeldner User ID: 3400556 209594
Reviewed Jan. 26, 2010

"Whoerman - thanks so much for sharing your experience - and for your tips on serving. Great idea to substitute chips - much easier! ;-)"

bookworm8 User ID: 720951 175661
Reviewed Jan. 21, 2010

"Is the dark baking chocolate in recipe just regular unsweetened baking chocolate?"

Whoerman User ID: 4429695 85147
Reviewed Jan. 20, 2010

"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."

FLT User ID: 3932205 102673
Reviewed Jan. 6, 2010

"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."

blondie478 User ID: 1409591 159922
Reviewed Jan. 5, 2010

"pure heaven!"

marika_the_beadmaster User ID: 4589018 171275
Reviewed Jan. 5, 2010

"I haven't made this yet either but it looks 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! :)"

kittycatgal User ID: 4759167 102672
Reviewed Jan. 5, 2010

"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!"

kittycatgal User ID: 4759167 111300
Reviewed Jan. 5, 2010

"I would refrain from rating a recipe before trying it. You can't judge a book (or a cake) by its cover!"

smfeldner User ID: 3400556 170457
Reviewed Jan. 5, 2010

"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!"

Whoerman User ID: 4429695 209593
Reviewed Jan. 5, 2010

"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."

FLT User ID: 3932205 85146
Reviewed Jan. 5, 2010

"I haven't made this cake yet, but the picture does not look like something I would want to put on my table for guests. It looks like a "failed" cake. Any comments to encourage me to make it? Should it be topped with whipped topping, or chocolate sauce - help - make it appealing to me."

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