Bittersweet Chocolate Cake

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 18g
  • Saturated fat: 8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 30g
  • Fiber: 2g
  • Cholesterol: 108mg
  • Iron: 1mg
  • Sodium: 82mg
  • Calcium: 41mg

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

  1. 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.
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