Bittersweet Chocolate Cake

Name: Bittersweet Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters maple sugar or brown sugar; 5 eggs, separated; 118 milliliters coarsely ground toasted hazelnuts; 237 milliliters pitted prunes; 0 teaspoons salt; 170 grams semisweet chocolate; 118 milliliters unsalted butter, softened; 1 teaspoon vanilla extract

Bittersweet Chocolate Cake is a gluten free dessert. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 18g of fat, and a total of 311 calories. This recipe serves 12. A mixture of prunes, eggs, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Place pitted prunes (soak in hot water for 30 minutes first, if you have time) in the bowl of a food processor.

Ingredients you will need

Prunes

Water

Equipment you will use

Food Processor

Bowl

Add vanilla extract, and process until prunes are broken down into small pieces; set aside. Grease a 10-inch round cake pan.

Ingredients you will need

Vanilla Extract

Prunes

Equipment you will use

Cake Form

Place chocolate in a heatproof bowl, and microwave (in 1-minute intervals) until melted and smooth. Stir in butter and fold in the prune pure 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.

Ingredients you will need

Hazelnut Meal