Flourless Chocolate Cake With Strawberries and Cream |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This came from Relish Mag. I haven't made it yet but it sounds great. Ingredients:
1/2 cup unsalted butter |
1 cup sugar |
2 tablespoons sugar, divided |
1 cup ground almonds |
8 ounces semisweet chocolate, melted |
4 eggs, separated |
1 cup whipping cream |
1 teaspoon vanilla extract |
2 cups strawberries |
Directions:
1. Preheat oven to 350°F Coat a 9-inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa.
2. Beat butter until smooth. Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and egg yolks and beat thoroughly.
3. Beat egg whites until soft peaks form. Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.
4. Scrape batter into prepared pan. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out nearly—but not completely—clean. Let cool in the pan for 30 minutes, then release sides and slide onto a serving plate.
5. Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with cream and strawberries.
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