Flourless Chocolate Cake
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
Bowl & Basket Chunky Chocolate Chip Cookies, 11.75 oz
$3.49$0.30/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.29$3.99/lb
Domino Premium Pure Cane Granulated Sugar, 5.6 oz
$7.49$2.14/lb
Celtic Sea Salt Light Grey Celtic Vital Mineral Blend Salt, 1 lb
On Sale!
$6.99 was $7.99$0.44/oz
Not Available
Just Egg Eggs from Plants, 16 oz
$7.99$7.99/16fl oz
Ghirardelli Premium Baking Dutch-Process Unsweetened Cocoa Powder, 8 oz
$6.99$0.87/oz
Bowl & Basket Heavy Whipping Cream, one pint
$4.69$4.69/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.