Flourless Dark Chocolate Cake
Rich chocolate tastes are a definite in this cake. Try it warm with whipped cream!
Make This Recipe
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
Preparation
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Slice |
|---|---|
| Calories | 180 |
| Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 66mg |
| Sodium | 52mg |
| Carbohydrates | 23g |
| Dietary Fiber | 1g |
| Protein | 3g |