Flourless Dark Chocolate Cake

1. 1

   Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

2. 2

   Meanwhile, in a small saucepan, melt chocolate and butter over low heat, stirring constantly.

3. 3

   Remove from the heat; cool slightly.

4. 4

   Coat a 9-in.

5. 5

   springform pan with cooking spray.

6. 6

   Place pan on a baking sheet; set aside.

7. 7

   In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy.

8. 8

   Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored.

9. 9

   Beat in baby food and chocolate mixture.

10. 10

    Beat egg whites on medium speed until soft peaks form.

11. 11

    Gradually beat in remaining (1/4 cup) sugar, 1 tablespoon at a time, on high until stiff glossy peaks form; fold into batter.

12. 12

    Pour into prepared pan and bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs.

13. 13

    Cool on a wire rack for 20 minutes.

14. 14

    Carefully run a knife around edge of pan to loosen; remove sides of pan.

15. 15

    Cool completely.

16. 16

    Sprinkle with cocoa and confectioners sugar.

17. 17

    Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.