Fair warning: this post is not the ‘lightest’ of recipes, but because this cake turned out so beautifully I had to write about it! Also, because it’s a holiday, I’ve put my ‘everything in moderation’ theory into play…because really, what’s a holiday without cake?! This cake looked so amazingly fudgy AND it happened to be flourless (aka gluten-free), so I knew I had to try it. I’m so (pat-myself-on-the-back) proud of myself for making a cake that came out as beautiful as it is DELICIOUS! It’s definitely a challenge to find flourless dessert recipes that don’t taste (or look) like cardboard…and this one is a winner!
The cake is densely rich and chocolatey — almost like eating a slice of fudge rather than cake, and there’s no added sugar! The recipe calls for only a handful of ingredients and it was VERY easy to make (no fancy equipment needed). I changed up the original recipe slightly by using margarine (dairy-free) and I topped it with powdered sugar and sliced strawberries. This cake is perfect for Easter and can easily be adapted for Passover — just use kosher-for-Passover chocolate and powdered sugar. Click the link below for the full recipe and enjoy!
Flourless Chocolate Cake with Strawberries
Click here for the full recipe
My ingredient list:
8 eggs, cold (whole eggs, yolks and whites)
1 lb good quality semisweet chocolate (I used Ghirardelli)
2 sticks of margarine (16 Tbsp)
2 large strawberries, sliced vertically into thin slices
1 Tbsp powdered sugar, lightly dusted onto the cake with a sifter
Note: I baked the cake for about 35 minutes until completely set.
Recipe source: Gimme Some Oven
Photography: Lighten Up Recipes