Easy Flourless Dark Chocolate Cake Recipe

Dark chocolate and pistachio nuts make this flourless chocolate cake recipe a simple, yet elegant winner.Perfect for special occasions, this is one of my favorite chocolate cake recipes.

95% would make again

This recipe is:

Healthy

12 Servings

Prep: 25 min. Bake: 30 min. + cooling

Ingredients

4 eggs, separated

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. Yield: 12 servings.

Nutrition Facts:

• 1 slice equals 188 calories, 11 g fat (6 g saturated fat), 78 mg cholesterol, 50 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.