Flourless Chocolate Cake (gluten Free) Recipe

Preheat the Oven

Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan with butter, then line the bottom with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.

Mix the Sugar and Eggs

In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy. Add the vanilla extract and salt, and mix well.

Combine Mixtures

Slowly pour the melted chocolate mixture into the egg mixture, stirring until fully combined.

Bake the Cake

Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25-30 minutes, or until the cake has set but is still slightly soft in the center. A toothpick inserted should come out with a few moist crumbs.

Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

Prepare the Sauce

In a saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 10-15 minutes.

Blend the Sauce

For a smoother sauce, you can blend the mixture using an immersion blender or regular blender until you reach your desired consistency. Allow to cool.

Whip the Cream

In a mixing bowl, combine the heavy cream, confectioners' sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form.