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 Chocolate Chip Rich & Creamy Ice Cream, 1.5 qt
$2.99$0.06/fl oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$5.29$5.29/lb
Domino Premium Pure Cane Granulated Sugar, 3.5 lb
$5.79$1.65/lb
Fairway California Sea Salt, 4.5 oz
$4.99$1.11/oz
Not Available
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
$6.99$0.58 each
Hershey's 100% Cacao Natural Unsweetened Cocoa, 8 oz
$5.99$0.75/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.