Flourless Dark Chocolate Cake Recipe
- 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 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 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.
Reviews for Flourless Dark Chocolate Cake(32)
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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
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!!!
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!
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!
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