Flourless Chocolate Cake with Strawberries and Cream

By Bailey1_

Ingredients

• Cooking spray
• 2 tablespoons unsweetened cocoa
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 cup ground almonds
• 8 ounces semisweet chocolate, melted
• 4 eggs, separated
• 1 cup non-diary topping
• 2 cups strawberries, whole and halved lengthwise

Details

Servings 12
Preparation time 25mins
Cooking time 60mins
Adapted from relish.com

Preparation

Step 1

Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and cocoa; shake off excess cocoa.

Place butter in large bowl; beat until smooth. Add 1 cup sugar; beat until creamy. Add almonds, chocolate and egg yolks; beat thoroughly with a mixer at medium speed. Set aside.

Beat egg whites with a mixer at high speed until soft peaks form (do not overbeat). Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.

Scrape batter into prepared pan. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool 30 minutes in pan on wire rack. Release sides of pan and slide onto a serving plate.

Top cake with non-dairy topping and strawberries.