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Edd Kimber’s Flourless Chocolate Cake with Roasted Strawberries

”Flourless chocolate cakes are a bit of a contradiction, tasting wonderfully rich and chocolaty but also being incredibly light and mousse-y at the same time. If you want the cake to taste a little more fudgy, you can chill the cake and serve it straight from the refrigerator. To serve, I like to keep things simple and make some roasted strawberries and serve alongside a dollop of crème fraîche.” — Edd Kimber

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Flourless Chocolate Cake with Roasted Strawberries

Makes 4 servings

Ingredients

Flourless Chocolate Cake:

⅓ cup (76 grams) unsalted butter, diced2.64 ounces (75 grams) bittersweet chocolate, finely chopped2 large eggs (100 grams), separated¼ cup (55 grams) firmly packed light brown sugar2 tablespoons (24 grams) granulated sugarPinch of cream of tartarPinch of kosher salt

Roasted Strawberries:

10.5 ounces (300 grams) fresh strawberries2 tablespoons (24 grams) granulated sugar2 tablespoons (30 ml) lemon juiceCocoa powder and crème fraîche, to serve

Instructions

Lightly grease a 9×5-inch loaf pan, and line with parchment paper. Preheat the oven to 350°F (180°C).
For flourless chocolate cake: Place the butter and the chocolate into a bowl set over a pan of simmering water, and heat, stirring occasionally, until fully melted. Remove the bowl from the heat, and set aside for the moment.
In a large bowl, add the egg yolks and brown sugar, and whisk together until thick and pale. Pour in the chocolate mixture, and whisk until smooth and combined.
Place the egg whites, the granulated sugar, cream of tartar, and salt into the bowl of a stand mixer (or use a hand mixer), and whisk on medium-high until the meringue holds soft peaks. Add the meringue to the chocolate batter in three additions, gently folding in each addition to avoid knocking out too much air. Once the batter is streak-free, pour the batter into the prepared loaf pan, and spread out into an even layer.
Bake until the cake is puffed and has a cracked crust, about 25 minutes. Remove from the oven, and set aside to cool. As the cake cools, it will collapse; don’t worry—this is as designed.
For roasted strawberries: As the cake bakes, remove the green tops from strawberries, and slice each berry in half. Scatter on a small baking tray, and sprinkle on the sugar and lemon juice, stirring to coat evenly. When you remove the cake from the oven, place the strawberries into the oven, and bake until the fruit is soft and syrupy but still holding its shape, about 15 minutes. Remove, and set aside until ready to serve.
To serve, sift cocoa onto cake, slice into quarters, and serve alongside roasted strawberries and a dollop of crème fraîche.

The post Edd Kimber’s Flourless Chocolate Cake with Roasted Strawberries first appeared on Bake from Scratch.

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