Flourless Chocolate Strawberry Cake with Dark Chocolate Glaze
We all love chocolate-dipped strawberries, and this cake truly captures that addictive blend of flavors. It’s a dense, gluten-free, rich-as-the-dickens wonder, and will elicit proposals, even if you’re already married! It’s also a good choice for a crowd, serving 12 or more. Use the finest chocolate you can find to make it extra delicious.
Ingredients
- For the Cake
- 12 ounces dark or semi-sweet chocolate, chopped
- 3/4 c up butter, chopped
- 6 eggs, separated
- 3/4 cup granulated sugar
- 2 teaspoons strawberry extract
- For the Glaze
- 1/2 cup whipping cream
- 1/2 cup dark corn syrup
- 9 ounces dark or semi-sweet chocolate, chopped
- fresh strawberries for garnish, optional
Instructions
- Preheat oven to 350 degrees. Butter a 9-inch springform pan, then line bottom with waxed or parchment paper, and butter that. Wrap outside of pan with foil.
- In a sauce pan, stir chocolate and butter over low heat until smooth. Cool slightly.
- In a large bowl, beat egg yolks with HALF the sugar for 3 minutes. Fold in cooled chocolate mixture, then strawberry extract.
- Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Add remaining half of sugar and beat until peaks are medium firm. Fold into chocolate mixture. Pour batter into pan and bake 50 minutes. Cool on rack. Cake will appear puffy, then fall. Press down to level the top. Run a knife around edges of pan to loosen cake, and remove pan sides. Cover cake with a platter or round of cardboard, then invert. Peel off parchment paper.
- Prepare Glaze: In a sauce pan over medium heat, simmer cream and corn syrup. Remove from heat and stir in chocolate until smooth. Spread a small amount over cake, then freeze it for 5 minutes. Pour remaining glaze over cake, then chill 1 hour to set the glaze. Serve at room temperature. Garnish with strawberries, if desired.
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