Flourless Chocolate Cake with Strawberries and Cream Recipe

Cooking spray
2 tablespoons unsweetened cocoa
½ cup (1 stick) unsalted butter
1 cup, plus 2 tablespoons, sugar, divided
1 cup ground almonds
8 ounces semisweet chocolate, melted
4 eggs, separated
1 cup whipping cream
1 teaspoon vanilla extract
2 cups whole strawberries

1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and cocoa; shake off excess cocoa.
2. Place butter in large bowl; beat until smooth. Add 1 cup sugar; beat until creamy. Add almonds, chocolate and egg yolks; beat thoroughly with a mixer at medium speed. Set aside.
3. Beat egg whites with a mixer at high speed until soft peaks form (do not over beat). Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.
4. Scrape batter into prepared pan. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool 30 minutes in pan on wire rack. Release sides of pan and slide onto a serving plate.
5. Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with whipping cream and strawberries. Serves 12.


Recipe by Marge Perry, Special Summer Issue 2006.

Per serving: 330 calories, 24g fat, 45,g chol., 4g prot., 30g carbs., 3g fiber, 10mg sodium.