Last Friday, my friends and I had a movie night and watched Step Up and Bride and Prejudice, which is a twist on Jane Austen’s famous Pride and Prejudice (they are both awesome movies that I highly recommend by the way!!). I was really eager to prepare something but I was out of essential ingredients (namely chocolate). Luckily, one of my friends was driving to Target earlier that day and gave me a ride and even helped me bake later that afternoon as well!
I wanted to make sure that everyone would be able to enjoy this dessert and tried to eliminate some common allergens. Earlier that week, I read several blog posts about gluten free and nut-free chocolate treats and in the end, I decided to make a flourless chocolate cake.
The absence of flour makes it more fudge-like in texture and results in a more intense chocolate flavor which I think pairs really well with ice cream/gelato of any flavor on the side. The cake itself is quick and simple to make and requires very few ingredients. However, I also tried to display some creativity and took the time to whip up some cream to frost the top and arrange pieces of dark chocolate and slices of fresh strawberries into a flower shape over the whipped cream layer.
~ Flourless Chocolate & Strawberry Cake ~
12 oz semisweet chocolate
1/2 cup unsalted butter
1/2 cup granulated white sugar
1 tsp vanilla extract
1/2 tsp salt
Whipped Cream Frosting
1 cup heavy cream
1 1/2 tbsp granulated white sugar
1 tsp vanilla extract
4 oz. dark/bittersweet chocolate
1 cup fresh strawberries, sliced
1. Preheat the oven to 375 degrees F and butter a square pan.
2. Melt the butter and semisweet chocolate together (either in a saucepan placed over a bowl of water on medium heat or using the microwave).
3. Stir in the sugar and salt.
4. Add in the eggs and the vanilla extract.
5. Bake for 30-35 minutes and let it cool completely before spreading on the whipped cream.
6. While the cake is baking, whip up the heavy cream either by hand or using a handmixer or standmixer.
7. When it becomes slightly thicker, stir in the sugar and vanilla extract and keep whisking until you reach stiff peaks. (when you hold the whisk up, the cream should stay on the whisk and form peaks instead of sinking back into the bowl).
8. Wash and slice the fresh strawberries and break a dark chocolate bar into pieces.
9. Spread the whipped cream over the cake evenly and arrange the chocolate and strawberries as desired over the top.
If you do not eat gluten or if you want a change from usual chocolate cake recipes, give this one a shot, you will not regret it! In addition, strawberries are very sweet and delicious around this time of the year. They are perfect to use in desserts. Otherwise, you can also substitute strawberries with other fruits such as berries, mangoes, oranges, or peaches. If you do not like dark chocolate, you can also replace the semisweet/bittersweet chocolate with milk chocolate. This is probably going to be my last post this month but I am looking forward to baking more in May. I’ve already been brainstorming!