Rating: 3 stars
55 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 24
  • 2 star values: 12
  • 1 star values: 2
  • 55 Ratings
Charlyne Mattox

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Credit: Christopher Testani

Recipe Summary test

hands-on:
20 mins
total:
1 hr
Yield:
Serves 20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak the prunes in boiling water until very soft, 20 to 30 minutes. Heat oven to 325° F. Butter a 9-inch springform pan and dust with cocoa, tapping out the excess.

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  • Drain the prunes and transfer to a food processor. Process until finely chopped, 10 to 15 seconds.

  • Place the chocolate and butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between each, until melted and smooth. Add the prunes, egg yolks, vanilla, and salt and whisk to combine.

  • Beat the egg whites in a large bowl with an electric mixer on medium-high until soft peak forms, 2 to 3 minutes. Continue beating, slowly adding the sugar, until stiff peak forms, 1 to 2 minutes more. Gently fold the egg whites into the chocolate mixture.

  • Pour the mixture into the prepared pan. Bake until the cake is set around the edges but still slightly soft in the middle, 40 to 45 minutes. Let cool.

Nutrition Facts

198 calories; fat 15g; cholesterol 74mg; sodium 81mg; protein 3g; carbohydrates 16g; sugars 11g; fiber 2g; iron 1mg; calcium 11mg.
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