Flourless Chocolate Cake
Disclaimer: Please note that not all shoppable featured ingredients listed are Kosher for Passover, please be mindful when adding items to your cart. See product details.
Recipe - The Fairway Market 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
Not Available
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.99$3.99/lb
Not Available
Hain Pure Foods Iodized Sea Salt, 21 oz
$3.49$0.17/oz
Not Available
Bowl & Basket White Eggs, Large, 30 count, 60 oz
$7.29$0.24 each
HERSHEY'S, Natural Unsweetened Cocoa, 8 oz
$5.99$0.75/oz
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/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.