- 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
- 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.
- 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.
- 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.
- 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.
Reviews for Flourless Dark Chocolate Cake
"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"
"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!"
"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!!!"
"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!"
"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."