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

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4.5 35 38
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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
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 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

Nutritional Facts

1 slice: 188 calories, 11g fat (6g saturated fat), 78mg cholesterol, 50mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 4g protein .


  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.
Originally published as Flourless Dark Chocolate Cake in Light & Tasty February/March 2008, p54

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vonoepen 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 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 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 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 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 171528
Reviewed Apr. 4, 2013

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

ijlarsen 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 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 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 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."

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