Name: Flourless Chocolate Cake with Strawberries and Cream
Ingredients: 2 tablespoons unsweetened cocoa; 1/2 cup unsalted butter (softened); 1 cup sugar; 1 cup ground almonds; 8 ounces semisweet chocolate (melted); 4 eggs (separated); 1 cup non-dairy topping; 2 cups strawberries (whole and halved lengthwise)

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Flourless Chocolate Cake with Strawberries and Cream

Course: Dessert

Keyword: cake, chocolate, flourless

Servings:

Author: Relish

Ingredients

2 tablespoons unsweetened cocoa
1/2 cup unsalted butter softened
1 cup sugar
1 cup ground almonds
8 ounces semisweet chocolate melted
4 eggs separated
1 cup non-dairy topping
2 cups strawberries whole and halved lengthwise

Instructions

Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and cocoa; shake off excess cocoa.
Place butter in large bowl; beat until smooth. Add 1 cup sugar; beat until creamy. Add almonds, chocolate and egg yolks; beat thoroughly with a mixer at medium speed. Set aside.
Beat egg whites with a mixer at high speed until soft peaks form (do not overbeat). Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.
Scrape batter into prepared pan. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool 30 minutes in pan on wire rack. Release sides of pan and slide onto a serving plate.
Top cake with non-dairy topping and strawberries.