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Flourless Dark Chocolate Cake

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

Ingredients

  • 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

Directions

  • 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 the 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 until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. 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.
Nutrition Facts
1 slice: 188 calories, 11g fat (6g saturated fat), 78mg cholesterol, 50mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 4g protein.
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Reviews

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  • danielleylee
    May 17, 2018

    I made this for a birthday event. It turned out beautifully. I had to use pureed pumpkin instead of prunes (it is what I had available). No one knew the secret ingredient. I would make it again for sure. I also added one teaspoon of king arther espresso powder heighten the rich chocolate flavor.

  • MarineMom_texas
    Apr 10, 2018

    I made this delicious cake today and followed the recipe to the letter. It was not difficult but had several steps that went quickly. I used a bread knife to chop the chocolate and it makes quick work of it. I used the bars of unsweetened chocolate. I would recommend serving this cake with either whipped cream of ice cream. It is very chocolately.Volunteer Field Editor

  • vonoepen
    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
    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
    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
    Sep 24, 2013

    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

  • baker94309
    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
    Apr 4, 2013

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

  • ijlarsen
    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!

  • dianehorne
    Jan 12, 2013

    No comment left