Flourless Chocolate Cake
Recipe - The Fresh Grocer - Corporate
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
Bowl & Basket Semi-Sweet Chocolate Baking Chips, 24 oz, 24 Ounce
$9.79$0.41/oz
Bowl & Basket Whipped Unsalted Butter, 8 oz, 8 Ounce
$2.79$0.35/oz
Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz, 32 Ounce
$4.79$2.39/lb
Badia Kosher Salt, 8 oz, 8 Ounce
$3.29$0.41/oz
Bowl & Basket Pure Vanilla Extract, 1 fl oz, 1 Fluid ounce
On Sale!
$2.99 was $4.39$2.99/fl oz
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz, 30 Each
$13.39$0.45 each
Hershey's 100% Cacao Natural Unsweetened Cocoa, 8 oz, 8 Ounce
On Sale!
$4.49 was $7.19$0.56/oz
Bowl & Basket Heavy Whipping Cream, one pint, 1 Pint
$4.19$4.19/pt
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
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.