Flourless Chocolate Cake
Recipe - Dearborn Market
Flourless Chocolate Cake
Prep Time20 Minutes
Servings8
Cook Time25 Minutes
Ingredients
1 cup Bowl & Basket chocolate chips
½ cup Bowl & Basket unsalted butter
3/4 cup Wholesome Pantry Cane Sugar
¼ tsp Salt
¾ tsp Bowl & Basket Vanilla Extract
3 Large Eggs, beaten
2/3 cup Cocoa Powder
½ cup Bowl & Basket Heavy Cream
2 tbsp Bowl & Basket Sugar
Directions
- Preheat the oven to 375 degrees and spray an 8-Inch round cake pan with cooking spray. Cut a piece of parchment to fit the bottom of the pan and place it there then spray again with cooking spray.
- In a large microwave safe bowl, combine butter and chocolate chips and microwave for 30 second intervals until melted and smooth, making sure to stir between each interval.
- Once the mixture is smooth, whisk in sugar, salt, and vanilla. Gently whisk in eggs, followed by the cocoa powder. Whisk until just combined (don’t over mix!).
- Pour batter into a cake pan and bake for 20-25 minutes or until just set in the center. Let the cake cool in the pan for 15 minutes, then gently invert onto a cooling rack, remove parchment circle, and let cool completely.
- While it’s cooling, make the whipped cream. Add heavy cream to a large mixing bowl (or a stand mixer) and beat until soft peaks form, then beat in sugar and continue beating until stiff peaks form.
- Once cool, top with fresh whipped cream and sliced strawberries.
20 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.29$3.99/lb
Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz
$5.99$2.99/lb
Maldon Sea Salt Flakes, 8.5 oz
$6.49$0.76/oz
Not Available
Puglisi Egg Farms Fresh White Grade A Large Eggs, 18 count, 36 oz
$8.99$0.50 each
Not Available
Bowl & Basket Heavy Whipping Cream, one quart
$6.99$0.22/fl oz
Bowl & Basket Sugar Honey Graham Crackers, 3 count, 14.4 oz
$2.99$0.21/oz
Directions
- Preheat the oven to 375 degrees and spray an 8-Inch round cake pan with cooking spray. Cut a piece of parchment to fit the bottom of the pan and place it there then spray again with cooking spray.
- In a large microwave safe bowl, combine butter and chocolate chips and microwave for 30 second intervals until melted and smooth, making sure to stir between each interval.
- Once the mixture is smooth, whisk in sugar, salt, and vanilla. Gently whisk in eggs, followed by the cocoa powder. Whisk until just combined (don’t over mix!).
- Pour batter into a cake pan and bake for 20-25 minutes or until just set in the center. Let the cake cool in the pan for 15 minutes, then gently invert onto a cooling rack, remove parchment circle, and let cool completely.
- While it’s cooling, make the whipped cream. Add heavy cream to a large mixing bowl (or a stand mixer) and beat until soft peaks form, then beat in sugar and continue beating until stiff peaks form.
- Once cool, top with fresh whipped cream and sliced strawberries.