Bittersweet Chocolate Cake – a delicious recipe with prunes, vanilla, chocolate, unsalted butter, hazelnuts, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. 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 puree 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.
827
kcal
Calories
49
g
Fat
81
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup pitted prunes, 1 teaspoon vanilla extract, 6 ounces semisweet chocolate, 1/2 cup unsalted butter, softened, and more.
Yes, Bittersweet Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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