Flourless Dark Chocolate Cake

• 4 eggs, separated
• 8 ounces dark baking chocolate, coarsely chopped (53% cacao)
• 3 tablespoons butter, cubed
• 13 cup sugar
• 14 cup sugar
• 1 12 teaspoons vanilla extract
• 1 (2 1/2 ounce) container prune baby food
• 1 teaspoon baking cocoa (or dark baking cocoa)
• 12 teaspoon confectioners' sugar

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, in a small saucepan, melt chocolate and butter over low heat, stirring constantly.
3. Remove from the heat; cool slightly.
4. Coat a 9-in.
5. springform pan with cooking spray.
6. Place pan on a baking sheet; set aside.
7. In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy.
8. Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored.
9. Beat in baby food and chocolate mixture.
10. Beat egg whites on medium speed until soft peaks form.
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. 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. Cool on a wire rack for 20 minutes.
14. Carefully run a knife around edge of pan to loosen; remove sides of pan.
15. Cool completely.
16. Sprinkle with cocoa and confectioners sugar.
17. Refrigerate leftovers.

eggs, baking chocolate, butter, sugar, sugar, vanilla, container prune baby food, baking cocoa, sugar

Taken from www.food.com/recipe/flourless-dark-chocolate-cake-408911 (may not work)