Flourless Dark Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 183.4
- Total Fat: 10.2 g
- Cholesterol: 66.1 mg
- Sodium: 30.7 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.6 g
- Protein: 2.2 g
View full nutritional breakdown of Flourless Dark Chocolate Cake calories by ingredient
Introduction
Rich chocolate tastes are a definite in this cake. Try it warm with whipped cream!Rich chocolate tastes are a definite in this cake. Try it warm with whipped cream!
Number of Servings: 12
Ingredients
-
4 Eggland's Best Eggs (large)
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
Directions
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.
Serving Size: 12 servings
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.
Serving Size: 12 servings
