Flourless Chocolate Cake with Fresh Strawberries recipe.

Flourless Chocolate Cake with Fresh Strawberries

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 20 mins
  • Ready Time: 55 mins
  • Serves: 8
This creamy brownie-style treat is dense and rich, bursting with intense chocolate flavor. GLUTEN FREE! 
 Since it has no flour, this French cake is 100% gluten free--but still plenty indulgent.
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FLOURLESS CHOCOLATE CAKE WITH FRESH STRAWBERRIES


Step 1

Position a rack in the center of the oven and preheat to 350°F. Butter an 8-inch pan with 1 tablespoon or less of butter. Separate the egg yolks and whites into 2 small bowls. In a medium bowl, whisk cocoa and sugar together.

FLOURLESS CHOCOLATE CAKE WITH FRESH STRAWBERRIES

Step 2

Cut the butter into 1-inch cubes. Combine the butter and chocolate in a large heatproof (Pyrex® or porcelain) bowl. Microwave for 1 to 2 minutes until melted by doing so in 30-second increments. Stir chocolate mixture smooth, releasing any heat. Be careful not to burn the chocolate!

FLOURLESS CHOCOLATE CAKE WITH FRESH STRAWBERRIES

Step 3

In a large bowl with an electric mixer, combine egg whites and salt. Beat the whites on high until soft peaks form. Add the sugar mixture, egg yolks, vanilla, and a quarter of the beaten whites to the chocolate mixture. Stir with a whisk until smooth. With a spatula, gently fold in the remaining whites until blended.

FLOURLESS CHOCOLATE CAKE WITH FRESH STRAWBERRIES

Step 4

Pour the batter into the prepared pan. Bake the cake for 30 to 35 minutes, until
 a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool completely on a wire rack. The cake will rise in the oven and collapse slightly as it cools.

FLOURLESS CHOCOLATE CAKE WITH FRESH STRAWBERRIES

Step 5

To unmold, run a knife around the sides of the pan. Place a plate (face down) over the cake in the pan, and gently invert. Remove the pan by gently tapping the bottom. Repeat inversion with a serving plate so that your cake is upright.

FLOURLESS CHOCOLATE CAKE WITH FRESH STRAWBERRIES

Step 6

Garnish your cake by sifting confectioner’s sugar over it, and decorating with strawberries. To distribute sugar evenly, hold the sugar a few inches above the cake and tap a sieve gently.

FLOURLESS CHOCOLATE CAKE WITH FRESH STRAWBERRIES

Flourless Chocolate Cake with Fresh Strawberries
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 20 mins
  • Ready Time: 55 mins
  • Serves: 8

Flourless Chocolate Cake with Fresh Strawberries

Ingredients

  • 12 tablespoon(s) Butter, Room Temperature
  • 1/2 cup(s) Dutch Process Cocoa Powder
  • 3/4 cup(s) Granulated Sugar
  • 6 ounce(s) Bittersweet Chocolate
  • 1/4 teaspoon(s) Kosher Salt
  • 1 teaspoon(s) Vanilla Extract
  • 1/4 cup(s) Confectioner's Sugar
  • Fresh Strawberries
  • 2 Eggs

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Butter an 8-inch pan with 1 tablespoon or less of butter.
  3. Separate the egg yolks and whites into 2 small bowls.
  4. In a medium bowl, whisk cocoa and sugar together.
  5. Cut the butter into 1-inch cubes.
  6. Combine the butter and chocolate in a large heatproof (Pyrex® or porcelain) bowl.
  7. Microwave for 1 to 2 minutes until melted by doing so in 30-second increments.
  8. Stir chocolate mixture smooth, releasing any heat. Be careful not to burn the chocolate!
  9. In a large bowl with an electric mixer, combine egg whites and salt.
  10. Beat the whites on high until soft peaks form.
  11. Add the sugar mixture, egg yolks, vanilla, and a quarter of the beaten whites to the chocolate mixture. Stir with a whisk until smooth.
  12. With a spatula, gently fold in the remaining whites until blended.
  13. Pour the batter into the prepared pan.
  14. Bake the cake for 30 to 35 minutes, until
 a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool completely on a wire rack. The cake will rise in the oven and collapse slightly as it cools.
  15. To unmold, run a knife around the sides of the pan.
  16. Place a plate (face down) over the cake in the pan, and gently invert.
  17. Remove the pan by gently tapping the bottom.
  18. Repeat inversion with a serving plate so that your cake is upright.
  19. Garnish your cake by sifting confectioner’s sugar over it, and decorating with strawberries.
  20. To distribute sugar evenly, hold the sugar a few inches above the cake and tap a sieve gently.
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Meet Agathe & Arielle , Co-Founders (and sisters!), Red Velvet NYC
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