Strawberries, Cream, Chocolate…
Or, more precisely, a wedge of luscious silky-rich chocolate cake with billows of airy cream and sun-kissed strawberries. Parse it as you may, emphasize it as you must, this is one dessert that will please chocoholics and fruity fiends alike.
I made this cake for a crowd last weekend, and it easily served 12 with a few slices to spare. A tiny sliver goes a long way – or maybe not, depending on your inclination. Choose the best quality dark chocolate you can lay your hands on, because it makes all the difference. The gently sugared cream and naturally sweetened strawberries perfectly round out and balance the chocolatey richness, which, naturally, helps you eat more.
There was, I promise, a bounty of strawberries when I served this cake, but the berry eaters in the group devoured them before I could use the harvest as a photo prop.
Glazed Flourless Chocolate Cake
slightly adapted from a Bon Appetit recipe
12 ounces dark high quality chocolate (70-72%)
3/4 cup unsalted butter
6 large eggs, separated
12 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup dark corn syrup
4 1/2 ounces dark chocolate, finely chopped, plus extra for grating
Heat oven to 350° F (180 C). Butter a 9-inch diameter springform pan. Line the bottom with parchment paper. Butter the parchment. Sprinkle with unsweetened cocoa powder and tap out the excess. Wrap the outside of the pan with foil to prevent leakage.
Combine chocolate and butter in a double boiler or heat-proof bowl placed over a saucepan of simmering water. Stir frequently until melted and smooth. Remove from heat.
Beat egg yolks and 6 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment until light and thick, about 3 minutes. Transfer eggs to a large bowl; thoroughly clean and dry mixing bowl and whisk attachment.
Fold the melted chocolate into the egg yolks. Stir in the vanilla. In the clean mixing bowl, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar until medium-firm peaks form. Fold the whites into the chocolate in 3 additions. Pour into prepared pan.
Bake until top is slightly puffed and cracked and a knife inserted into center comes out with moist crumbs, 40 to 50 minutes. Cool cake completely in pan on a wire rack.
While the cake is cooling, prepare the glaze. Heat cream and syrup in a small saucepan just until it begins to simmer. Remove from heat. Add chocolate and whisk until smooth.
Gently press down on the top of the cake to even thickness. Remove pan side. Invert cake onto a plate. Remove and discard parchment. Pour the glaze over the center of the cake. Spread the glaze over the top and down the sides of the cake, using a flat icing spatula to smooth the glaze. Sprinkle with grated chocolate. Chill in refrigerator until firm, about 10 minutes. Serve at room temperature with whipped cream and fresh strawberries.
More chocolate? If you insist…
Chocolate Chocolate Chunk Muffins from Brown Eyed Baker
Almond Butter Chocolate Chip Cookies from TasteFood
Chocolate Custard Cake from White on Rice Couple
Rich Chocolate Brownies from TasteFood
13 thoughts on “Flourless Chocolate Cake with Strawberries and Cream”
Heavenly! Flourless cakes are so irresistible.
I am also a HUGE fan of flourless choc cake, and agree with you, a tiny slice is all one needs – so rich, so decadent, so perfect!
A good sign of a great recipe when folks eat your props!
Everything to love about this! And I love the glaze on top. And I must admit, I was at the Farmer’s market yesterday, and barely got home with the strawberries I bought 🙂
Bliss, pure bliss, Lynda! Berries, cream and chocolate are heavenly together. I’m drooling over your photos and wondering if I have enough chocolate on hand to bake one now. Have a great weekend!
My husband is a chocolate lover; whereas I would prefer a dessert with fruit. This is the perfect recipe to satisfy both our cravings!
That cake both sounds and looks amazing. It’s only 7:00 am now, but I’m totally craving a slice!
Your chocolate cake looks like a slice of heaven to me! I totally agree with your advice, good quality ingredients, especially chocolate, makes all the difference in the end result. 😉 Thanks for sharing this beautiful cake recipe.
Call it a happy accident… made this outstanding cake for a dinner party last night to rave reviews. Many guests wanted the recipe, so when I was looking at it again this morning discovered that I had mistakenly used 3 sticks of butter, rather than 3/4 cup – the problem with doing too many things at once. Never had a lighter flourless chocolate cake!
Butter makes everything better – Lynda
Deep, dark and dense….amen!
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