Flourless Chocolate Nut and fruit cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 15.1 g
  • Cholesterol: 7.7 mg
  • Sodium: 44.7 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.2 g

View full nutritional breakdown of Flourless Chocolate Nut and fruit cake calories by ingredient
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Number of Servings: 12


    3 1/3 0z. glace apricots
    3 1/3 oz glace figs
    2 2/3 oz. glace ginger
    5 egg white
    3/4 cup sugar
    8 0z blanched almonds finely chopped
    8 0z. dark chocolate, chopped
    2 oz dark cooking chocolate, melted
    1 1/2 cups whipping cream


1. Preheat oven to 300*. Brush a deep 9 1/2 inch round springorm pan with oil. Line base and sides with parchment.
2. chop the fruit and ginger. Beat the egg whites until soft peaks form. Gradually add sugar, beating well after each addition until sugar has dissolved and mixture is thick and glossy.
3. Using a metal spoon, flod in fruit, almonds and both chopped and melted chocolate. Stir until just combined. Spread mixture in prepared tin, bake 1 hour or u ti skewer comes out clean when inserted into the center. Leave cake 15 minutes, then turn out to cool on a wire rack.
4. When cake is completely cooled, whip cream until stiff peaks form. Pipe onto cake with a plain nozzle in swirls.

Number of Servings: 12

Recipe submitted by SparkPeople user CQUAKER.

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