Gluten Free Flourless Chocolate Cake Recipe
strawberry puree, whipped cream
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Ingredients
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Cake Ingredients
Strawberry Puree Ingredients
Whipped Cream Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper.
- 2
Melt Chocolate and Butter
In a medium saucepan over low heat, combine the dark chocolate and unsalted butter. Stir continuously until melted and smooth. Remove from heat and let it cool slightly.
- 3
Mix Ingredients
In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Slowly add the melted chocolate mixture, stirring until just combined.
- 4
Add Cocoa Powder and Salt
Sift in the cocoa powder and salt. Gently fold the mixture until no dry ingredients remain visible.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the cake has set around the edges but is still slightly soft in the center.
- 6
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Strawberry Puree Directions
- 7
Prepare Strawberries
In a blender or food processor, combine the fresh strawberries, granulated sugar, and lemon juice.
- 8
Blend Until Smooth
Blend the mixture until smooth and well combined. You can adjust sweetness by adding more sugar if desired.
- 9
Chill the Puree
Transfer the strawberry puree to a bowl and refrigerate until ready to serve.
Whipped Cream Directions
- 10
Chill Mixing Bowl
Place a mixing bowl and beaters in the refrigerator for about 10 minutes to chill.
- 11
Whip the Cream
In the chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.
- 12
Serve Whipped Cream
Keep the whipped cream refrigerated until ready to serve.
