Flourless Chocolate Cake

If you’re a chocolate lover like me, it doesn’t get any better than this.  Here is a rich, dense and fudgy cake that is quite simple to make and it’s gluten-free.  As always, use high-quality ingredients whenever available and affordable. This recipe is adopted from At Home with Madame Chic by Jennifer Scott.

4 oz. bittersweet chocolate
½ cup unsalted butter
1/3 cup sugar, unrefined/organic
3 large eggs, free range/organic
½ cup unsweetened organic cocoa powder, sifted

Preheat oven to 375 F.
Line the bottom of a round baking pan (I used a 7’) with parchment paper.  Grease sides of the pan and top of parchment paper with butter or coconut oil. 
Chop the chocolate into small pieces.  In a double broiler, melt the chocolate and butter, stirring constantly until smooth.  Remove the top of the double broiler and whisk the sugar into the chocolate mixture.  Let cool slightly.  Whisk eggs into the mixture.  Sift the cocoa power and whisk until combined.
Pour the batter into the pan and bake for about 25 minutes.  Let the cake cool in the pan and then invert onto a serving dish.  Garnish with favorite berries and serve.

Gluten-Free Chocolate Strawberry Mascarpone Cake

This cake is amazing.  It is flour-less, gluten-free, rich, moist and delicious.  It only requires a few minutes to prep, bakes quickly, and is easy to assemble.  Garnished with a few fresh berries, it makes for an impressive and beautiful presentation for any special event.  

I first tried this cake when my sister-in-law, Elena, brought it over for a dinner party.  I knew right away I wanted the recipe.  I made this cake for a summer barbecue last week and it was a hit.  The recipe is adopted from the original by Passionate About Baking.  I've already had several requests for the recipe, so here it is.

Chocolate Cake (2 - 8” layers)
7 eggs, separated
½ cup sugar, unrefined, organic
4 oz. dark chocolate, melted
½ Tbsp. vanilla extract
2 Tbsp. hot water

Balsamic Strawberries
1 cup fresh strawberries, hulled and roughly diced
6 Tbsp. balsamic vinegar
3 Tbsp. sugar, unrefined, organic

½ cup heavy cream, chilled
6 oz. mascarpone, chilled
2 Tbsp. sugar, unrefined organic

Chocolate Cake
Preheat oven to 350 F. Line base and sides of two 8” cake tins.
In a large bowl whip the 7 egg whites until stiff.
In another bowl, beat the 7 yolks with the sugar until mousse-like, approximately 5-7 minutes on high.
Beat in the vanilla extract, when whisk in the melted chocolate and hot water into the yolk mixture.
Gently fold the egg whites into the yolk mixture.
Divide between two tins.  
Bake for 30-35 minutes or until slightly firm to touch.
Cool completely in tins.

Balsamic Strawberries (make ahead and cool)
Bring balsamic vinegar to a boil in a small saucepan over medium heat.
Reduce heat to low and simmer until vinegar thickens, 5 – 10 minutes.
Stir in strawberries and sugar.  Bring to boil.  
Reduce heat and simmer until strawberries have released their juices and softened, about 5 minutes.

Whip all ingredients to stiff peaks just prior to assembling cake.

Place one cake layer on the serving platter.
Top with a few tablespoons of balsamic strawberries followed by the whipped filling.
Add more balsamic strawberries.
Place the second cake layer over the filling and gently press into place.
Chill for at least an hour or overnight.
Garnish with fresh fruit.  Serve chilled.