Flourless Chocolate Cake with Fresh, Ripe Strawberries
Several years ago when my sister emailed me a recipe for something called “flourless chocolate cake.” I had no idea what it would be like, but it looked intriguing.
When I tried it, I realized it was delicious and not quite like any other cake I’d had before. No flour… Really, NO flour, no rice flour or almond flour or tapioca flour… Not even cornstarch.
A short ingredient list and simple instructions make this elegant gluten-free recipe.
The outcome is a dessert fit for a celebration!
Since then I’ve tried a few variations from other sources to fine tune the cake. The first recipe, from King Arthur Flour’s website in 2008 (although it’s no longer posted there), was richly chocolate and suggested some optional espresso powder to pique the flavor. I like that recipe a lot, but not everyone is so fond of that intense chocolate flavor.
My recipe below has slightly less of the chocolate in it, no espresso, and fresh strawberries on top.
The sweet, ripe strawberries set off the chocolate flavor perfectly.
In fact, when I served it at my daughter-in-law’s birthday bash recently, my husband Al said that when he was eating it the succulent juice from the perfectly ripened strawberries mixed with the marvelous chocolate flavor of the ganache and created a stream of liquid enjoyment that he has rarely encountered… Al generally doesn’t care for chocolate… So I know that it must be good to get a response like that from him!
The glaze on the original recipe was my first introduction to making a ganache. It turned out to be much easier than I expected. Frosting and icings sometimes are a little complicated, but this is simple and elegant. Everybody I have served it to has loved it.
- 4 Ounces Chopped Semisweet Chocolate or Chocolate Chips
- ½ Cup Butter (1 stick)
- ¾ Cup Granulated Sugar
- 3 Large Eggs
- ½ Cup Unsweetened Cocoa Powder
- 1 cup (6 Ounces) Chopped Baking (Bittersweet) Chocolate
- 1/2 Cup Heavy Cream
- 12 ounces Fresh Strawberries, hulled and halved (or use freshly toasted Pecan Halves)
Preheat oven to 375°F.
Lightly butter an 8" round cake pan. Line with parchment or wax paper and butter it, too.
In a microwave-safe bowl, heat the chocolate and butter until the butter is melted and the chocolate is soft. (You can also do this in a double boiler over very low heat.)
Stir until smooth, reheating if needed.
Whisk in the sugar.
Stir in the eggs and whisk thoroughly.
Whisk in the cocoa powder until just smooth.
Spoon the batter into the prepared pan.
Bake for 25-30 minutes. The top will have formed a thin crust.
Cool in the pan for 5 minutes.
Loosen the edges from the pan. Turn onto a serving plate.
Allow the cake to cool completely before glazing.
Combine the chocolate and cream in a microwave-safe bowl.
Heat till the cream is very hot, but not simmering.
Remove from the microwave and stir gently till the chocolate melts and the mixture is completely smooth. Don’t stir too vigorously or air bubbles will keep the glaze from being smooth.
Spoon the glaze immediately over the cake, spreading it to overflow down the sides a bit. The more the glaze cools, the thicker it will become. When completely cooled, you can pipe it on for further decoration.
Allow the glaze to set for several hours.
Just before serving, wash and hull the fresh strawberries.
Cut into halves and place on the top around the edge of the cake.
Or, instead of strawberries, use toasted Pecan Halves.
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