So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!
from March 8, 2012…
So are you craving rich chocolate cake, but don’t want to take the time to make one? Or does another box of brownies just seem boring? Perhaps you need a gluten free dessert and just don’t know what to make. Well, have I got a solution for you!
How about Flourless Chocolate Cake with Strawberry Sauce? Think a rich, sophisticated chocolate fudgy cake topped with sweet, smooth, homemade strawberry sauce. Sound delish? Mmhmm, I thought so.
And despite how indulgent this recipe sounds–it’s actually fairly healthy, calorie wise. You know, as far as chocolate cakes go. What I love about this recipe is that the sweetness comes from the chocolate and the strawberry sauce, not tons of added sugar. That’s how the richness shines through. If you’re pressed for time, you can use strawberry preserves or another all-fruit spread, but don’t skip the sauce, as it really brings the cake up a notch or two.
Each slice of this Flourless Chocolate Cake with Strawberry Sauce is absolutely divine, and it’s so simple to make that it has definitely earned itself a spot on my emergency dessert list. It is just that good! Enjoy!
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup sugar
- 2/3 cup unsweetened cocoa powder + more for dusting/garnish
- 4 large eggs
- 1/4 teaspoon vanilla extract
- vanilla ice cream, for serving
- 1 pint strawberries [I used frozen]
- 1/3 cup sugar
- 1 teaspoon vanilla or almond extract [I used vanilla]
Preheat oven to 350 degrees. Grease a 9 inch cake pan with cooking spray, then thoroughly “flour” with cocoa powder.
Melt butter in a small saucepan over medium heat, add chocolate chips, and remove from heat. Stir together until chips have melted.
Next, stir together sugar and cooca in a medium bowl. Make a well and add the eggs and vanilla. Whisk to combine, then pour in chocolate mixture and fold in with a wooden spoon. Pour into pan and cook in oven for 60 minutes. Cool on cooling rack for at least one hour or until mostly cool, then invert on serving dish.
While cake is cooling, prepare strawberry sauce.
Combine strawberries, sugar, and extract in saucepan over medium heat. Bring to a simmer, always stirring and breaking up berries along the way. Cook for five minutes or until berries are hot and sugar is dissolved. Remove from heat and puree with an immersion blender until desired consistency is reached. Alternatively, you could let mixture cool and [carefully] puree in a blender or food processor.
Dust cake with extra cocoa powder, then serve with a scoop of vanilla ice cream and a dollop of strawberry sauce.
Time: 80 minutes [20 minutes active], plus time to cool.
Yield: 12 servings.
Notes: If you’re nervous about inverting the cake pan without breaking the cake, feel free to try lining with parchment paper [the recipe suggested it, but I didn’t do it] or use a springform pan–since it has a removable bottom, it should work perfectly! If you need this cake to be gluten free, be sure to double check that all ingredients are gluten free, as some things [chocolate chips, cocoa powder, etc.] sometimes can contain wheat additives. I’m no expert on gluten free, but just a little heads up. Be sure to investigate on your own!