Flourless Chocolate-Strawberry Cake Recipe. A decadent, fudgy, and delicious gluten-free chocolate cake topped with a chunky strawberry jam that is super quick and easy to make! Perfect for Valentine’s Day or any other occasion!
Active time: 25mins | Cook time: 25mins | Yield: 8
Ingredients:
For the Strawberry Jam:
- 14oz (396g or about 2 + 3/4 cups) Fresh Strawberries (cut into 2 or 3 pieces each)
- 1/3 cup (67g) Granulated Sugar
- 1 Tbsp (15ml) Freshly Squeezed Lemon Juice
- 2 Tbsp (30ml) Water at room temperature
- 1 Tbsp (8g) Cornstarch
For the Cake:
- 8oz (226g or about 1 + 1/2 cups) Semi-Sweet or Milk Chocolate, chopped
- 3 Tbsp (42g) Butter at room temperature
- 4 Large Eggs at room temp (separate egg whites from yolks)
- 1/4 cup (50g) Granulated Sugar
- 1 tsp (5ml) Vanilla Extract
Video:
Directions:
For the Strawberry Jam:
- In a large saucepan, place the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the strawberries are very soft.
- Mix the water and cornstarch until well dissolved. Pour the mixture over the strawberries and quickly stir for about 1 minute, until the liquid thickens.
- Let it cool for a few minutes, transfer the jam to an airtight container, and refrigerate until serving time.
For the Cake:
- Grease an 8in (20cm) removable bottom round pan with oil or cooking spray. Set aside.
- Note: The cake will rise to the top of the pan and deflate as it cools, so make sure to use a 3in (7,5cm) deep pan.
- In a medium bowl, place the chocolate. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Add the butter (at room temp) and stir until well combined. The heat of the chocolate will help to melt the butter. Let the mixture cool to room temperature.
- Preheat the oven to 350°F (180°).
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed, adding the sugar gradually until light and fluffy, about 5 minutes.
- While beating, add the egg yolks, one at a time, mixing until well combined after each addition.
- Mix in the vanilla extract.
- Pour the chocolate mixture over the whipped eggs and beat on low speed until just combined. It will form a thin batter.
- Pour the batter into the prepared pan and bake for about 20 to 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- The cake will rise to the top of the pan and deflate as it cools. Let it cool completely to room temperature.
- Cut into slices and spoon the strawberry jam on top.
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Easy Chocolate Layered Dessert
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