Flourless Chocolate Cake With Strawberries and Cream – a delicious recipe with unsalted butter, sugar, sugar, ground almonds, chocolate, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F Coat a 9-inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa.
2
Beat butter until smooth.
3
Add 1 cup sugar and beat until creamy.
4
Add ground nuts, chocolate and egg yolks and beat thoroughly.
5
Beat egg whites until soft peaks form.
6
Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.
7
Scrape batter into prepared pan.
8
Bake 35 to 40 minutes or until a toothpick inserted in the center comes out nearlybut not completelyclean.
9
Let cool in the pan for 30 minutes, then release sides and slide onto a serving plate.
10
Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form.
11
Top cake with cream and strawberries.
1319
kcal
Calories
90
g
Fat
109
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ½ cup unsalted butter, 1 cup sugar, 2 tablespoons sugar, divided, 1 cup ground almonds, and more.
Yes, Flourless Chocolate Cake With Strawberries and Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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