Flourless Dark Chocolate Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This simple cake from our Test Kitchen is rich and over-the-top chocolatey. The confectioners' sugar on top makes a very pretty presentation when you want to impress those guests. Ingredients:
4 eggland's best® 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Sprinkle with cocoa and confectionersâ sugar. Refrigerate leftovers. Yield: 12 servings.
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