4 Ingredient Strawberries & Cream Chocolate Cake (Flourless)

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   ["Preheat your oven to 180u00b0C/350u00b0F and grease and line with baking paper a 21cm/*8"" loose bottom cake pan.", "Place your broken chocolate into a perfectly clean and dry large glass bowl and melt chocolate on high for 1 minute. Remove and stir and if it has not melted completely place back in the microwave and heat in bursts of 15-20 seconds until melted - ensure you stir through each time so that you do not accidentally burn the chocolate. Once done set aside to cool slightly.", "In another clean, large bowl add all your egg whites, keeping all your yolks in a separate bowl. Whip your egg whites until stiff with an electric hand beater and set aside.", "Take your slightly cooled melted chocolate and add your egg yolks and one scoop of the egg whites and mix together until completely combined and no yolk is visible.", "Add a quarter of the whipped egg whites to the chocolate and FOLD IN.", "Once the egg white is completely folded in, repeat another three times until all the egg white is folded in.", "Gently pour the cake batter into your pan and then tap 3-4 times to bring any air bubbles up to the surface.", "Bake for 25-35 minutes or until the cake is ""set"". Because this is not a traditional flour cake you may see a little residue on your skewer when you check it but it should be firm to the touch when it is done.", "Allow to cool completely - it will deflate and a ""hollow"" will come in the center.

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   Add the thickened cream to the top of the cake and spread evenly.", "Add the chopped strawberries and mint if using, serve and enjoy!"]

* Per serving · 4 servings · Values may vary.

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