Flourless Dark Chocolate Cake

By TrayH

This simple cake from our Test Kitchen is rich and over-the-top chocolatey. The confectioners' sugar on top makes a very pretty presentation.

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

Preparation

Step 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.

•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