Do you think there is a chocolate anonymous group because if so I need to join it?! I am super picky about what I eat as it has to be dark chocolate. Regular milk chocolate has become too sweet for my taste buds. Lucky for me, dark chocolate a low FODMAP food that is safe up to 5 squares worth. What I love best is a bite is enough for me to get my fix because of how rich it is.
Let’s get back to the recipe at hand. This flourless chocolate cake is not only FODMAP safe but is also a massive crowd pleaser! I love making this for family occasions because NO ONE expects it to be gluten free as it is so rich and decadent. I make this all year round and even for Passover as it’s naturally gluten free. Promise me you won’t skip out on making this super easy strawberry sauce as it’s the perfect accompaniment to this densely rich cake. The last time I made this cake, I hid the leftovers from my husband because I didn’t want to share. #sorrynotsorry Maybe I should change the name of this cake to the “I will not share” cake. :/
Flourless Chocolate Cake & Strawberry SaucePrint Recipe
- 6 Ounces Dark Chocolate, chopped
- 8 Tablespoons Unsalted Butter, chopped (plus additional for greasing)
- 2 egg whites
- 3/4 Cup White Sugar
- 3 whole eggs
- 1/2 Cup Unsweetened High Quality Cocoa Powder, sifted
- Strawberry Sauce Ingredients:
- 4 Cups Frozen Strawberries (if using fresh strawberries, add 1/4 cup water to sauce)
- 1/3 Cup Maple Syrup
- 2 Tablespoons Fresh Lemon Juice
Preheat oven to 350 degrees.
Butter a 9 inch round baking dish, line the dish with parchment paper and butter on top of the paper again. (trust me this prevents the cake from sticking).
Using a double broiler, melt the chocolate and butter until smooth. Remove from heat and set aside.
In a large mixing bowl, beat the two egg whites on medium high speed until soft peaks form (this takes a few minutes to achieve). Slowly add the sugar until combined.
In another large mixing bowl, whisk the three whole eggs and cocoa powder until just combined. Add the melted chocolate/butter mixture to the bowl and mix until combined. Fold in the egg white/sugar into the batter until just combined, making sure not to overdue.
Pour the batter into the parchment lined pan and bake for 30 minutes, rotating once half way through.
Cake is ready once it is set in the center and begins to pull away from the side. Let cake cool completely before removing from pan.
Place all ingredients in a medium saucepan on medium-high heat.
Using a spatula spoon, break up the strawberries into smaller pieces and stir constantly until sauce begins to bubble and thicken.
Remove from heat and cool before serving.
Sauce can be stored in the refrigerator for up to a week.