Flourless chocolate cake recipes are often loaded with sugar, butter and eggs. This lightened recipe bakes into a rich, dark chocolate mousse like cake without excessive amounts of fat and unrefined sugar. Prunes act as a natural sweetener and also contribute to its creamy texture. Whipped egg whites provide lift without fat from the yolks. And it’s gluten and dairy free! If you prefer a slightly sweeter cake substitute semisweet for the bittersweet chocolate, keeping in mind this will increase the sugar content.
Serve it as a show-stopping finish to a dinner party or a decadent treat for yourself, topped with raspberries and a light dusting of confectioners’ sugar.
Dr. Blake’s Top Tip: When whipping the egg whites, be careful not to overmix—they should form stiff, glossy peaks but still hold their structure. This technique provides the perfect texture and lift to balance the dense, rich chocolate flavor. Use a hot, dry knife for clean slices to serve this elegant, lightened dessert with ease!
- Yield: 12 Servings
Ingredients
Non-stick cooking spray
2 teaspoons granulated sugar, for pan
7 ounces pitted prunes, about 16 large or 1 cup, rough chopped
3/4 cup boiling water
1/4 cup hot espresso
1/4 cup honey
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
4 ounces bittersweet chocolate chips (60%), about 3/4 cup, melted
3/4 cup cocoa powder
1/4 cup fine almond flour
Pinch of salt
1/2 teaspoon ground cinnamon
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
Confectioners’ sugar, for serving, optional
Raspberries, for serving, optional
Instructions
1. Place the prunes in a shallow bowl and submerge in boiling water and espresso. Cover the bowl with plastic wrap and set aside for 30 minutes.
2. Heat the oven to 350°F. Grease an 8-inch springform pan with non-stick cooking spray making sure to coat the sides. Hold the pan vertically over the sink and place the granulated sugar on the side of the pan. Roll the pan to coat the sides with sugar, tapping the pan as you go, set aside. Alternatively, use an 8 x 2-inch round pan lining the bottom with parchment paper and prepare as directed.
3. Puree the prunes and the espresso liquid in a blender or food processor until smooth, transfer to a large bowl. Add the honey, applesauce, vanilla and melted chocolate, stirring until combined. Sift the cocoa powder, almond flour, salt and cinnamon over the prune mixture, in two additions, using a rubber spatula to fold until just combined.
4. Using a hand-held or stand mixer fitted with a whisk attachment, whip the egg whites and cream of tartar on low speed until foamy. Gradually increase the speed to high and whip until stiff, glossy peaks form, making sure not to over whip. Whisk one-third of the whites into the prune-chocolate mixture to lighten. Using a rubber spatula, gently fold in the remaining whites until incorporated. Be careful not to overmix, it is better to have a few streaks than deflate the whipped whites.
5. Transfer the batter to the prepared pan, using a spatula to smooth the top. Bake on the middle rack until the sides start to pull away from the pan and the center is set, about 45 minutes, rotating the pan halfway through baking. A cake tester inserted into the center should have a few crumbs but not look wet. Transfer the cake to a wire rack to cool completely. The cake will continue cooking, falling slightly and pulling away from the sides of the pan.
6. To serve, run a knife around the edge of the springform pan and remove the outer ring. If using a cake pan, run a knife around the sides, invert onto a plate, remove the parchment paper and invert onto a serving plate so the cake is top side up. Dust with confectioners’ sugar and top with raspberries, if desired. Dip a sharp knife in hot water and wipe dry to slice.
Notes
- Low Potassium
- Low Protein
- Low Sodium
