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Flourless Dark Chocolate Cake Recipe
Flourless Dark Chocolate Cake Recipe photo by Taste of Home

Flourless Dark Chocolate Cake Recipe

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4.5 33
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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.
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 12 servings


  • 4 large 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with cocoa and confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings.
Originally published as Flourless Dark Chocolate Cake in Light & Tasty February/March 2008, p54

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.

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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."

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"

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."

Reviewed Apr. 4, 2013

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

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!"

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