Flourless Chocolate Cake With Strawberry Whipped Cream
Rich and luscious, gluten-free Flourless Chocolate Cake For Two served with a light and delicate Strawberry Whipped Cream.
Servings: 2 servings
Ingredients
- 3/4 cup semisweet chocolate chips
- 1/4 cup butter, cut into 1" pieces (plus more for the pan)
- 1 tablespoon canola oil
- 3 large eggs
- 1/4 cup plus 2 tablespoons sugar, divided (plus more for dusting the pan and topping the cake)
- 1 tablespoon cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
STRAWBERRY WHIPPED CREAM
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1/2 teaspoon strawberry extract flavoring
- 4-5 drops red food coloring (optional)
Instructions
- Preheat oven to 350 degrees F.
- Lightly butter baking dish and dust with sugar, tapping out any excess.
- Combine chocolate chips, butter and oil in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until chocolate is melted and the mixture is smooth. Remove bowl from saucepan and set aside to cool.
- Separate 2 eggs, placing whites and yolks in separate small bowls. Add 2 tablespoons of the sugar, the cocoa powder, vanilla, salt and the remaining 1 whole egg to the bowl with the yolks and whisk until mixture is smooth.
- Gradually whisk yolk mixture into chocolate mixture and blend well.
- Using an electric mixer on high speed, beat the egg whites until frothy. With the mixer running, gradually beat in 1/4 cup sugar. Beat until stiff peaks form.
- Gently fold egg whites into chocolate mixture. Pour batter into prepared pan and sprinkle with 1/2 tablespoon sugar.
- Bake about 25 to 30 minutes. Cake will begin to crack on top.
- Transfer baking pan to a wire rack to cool completely. (Cake will collapse in the center and crack further as it cools).
- TO MAKE THE WHIPPED CREAM
- Pour the cream into a large mixing bowl. Add the sugar, strawberry extract and red coloring (if using) and whisk using a large balloon whisk or an electric mixer until soft peaks form.