Bittersweet Chocolate Cake

flourless-chocolate-cakeRecipe
Jennifer Martiné

Nutritional Information

Calories 278
Fat 18 g
Satfat 8 g
Monofat 7 g
Polyfat 1 g
Protein 4 g
Carbohydrate 30 g
Fiber 2 g
Cholesterol 108 mg
Iron 1 mg
Sodium 82 mg
Calcium 41 mg

Ingredients

1 cup pitted prunes
1 teaspoon vanilla extract
6 ounces semisweet chocolate
1/2 cup unsalted butter, softened
1/2 cup coarsely ground toasted hazelnuts
5 eggs, separated
1 cup maple sugar or brown sugar
1/4 teaspoon salt

Preparation

Preheat oven to 350°. Place pitted prunes (soak in hot water for 30 minutes first, if you have time) in the bowl of a food processor. Add vanilla extract, and process until prunes are broken down into small pieces; set aside. Grease a 10-inch round cake pan. Place chocolate in a heatproof bowl, and microwave (in 1-minute intervals) until melted and smooth. Stir in butter and fold in the prune purée and ground hazelnuts. Beat eggs yolks with sugar with an electric mixer 4 minutes; fold into the chocolate mixture. Beat egg whites with salt with a clean whisk until stiff peaks form. Fold whites into the chocolate mixture in 3 batches. Pour batter into prepared pan, and smooth top. Bake 20 minutes, rotate pan, and continue baking 5–7 minutes. Let cool, cut into 12 slices, and serve.