Indulge in a rich and decadent flourless chocolate cake that's gluten-free, topped with a creamy and fruity strawberry coconut cream. Perfect for satisfying your chocolate cravings without the gluten.
Ingredients: 1 cup of semi-sweet chocolate chips. 1/2 cup of unsalted butter. 3/4 cup of granulated sugar. 1/4 cup of cocoa powder. 1 teaspoon of pure vanilla extract. 4 large eggs. 1/4 teaspoon of salt. 1 cup of fresh strawberries. 1 can 14 ounces of full-fat coconut milk. 2 tablespoons of powdered sugar. 1/2 teaspoon of vanilla extract.
Instructions: Preheat your oven to 350F 175C. Grease a 9-inch 23cm round cake pan and line the bottom with parchment paper. In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter together in 30-second intervals, stirring until smooth. Alternatively, you can use a double boiler for this step. Stir in the granulated sugar, cocoa powder, and vanilla extract into the melted chocolate mixture until well combined. Add the eggs one at a time, beating well after each addition. Finally, add the salt and mix until the batter is smooth and glossy. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs not wet batter. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the strawberry coconut cream. In a blender, combine the fresh strawberries, the thick cream from the top of the can of coconut milk, powdered sugar, and vanilla extract. Blend until smooth and creamy. Once the cake has cooled, spread the strawberry coconut cream over the top of the cake. Serve slices of the flourless chocolate cake with a dollop of the strawberry coconut cream on each plate. Enjoy your delicious gluten-free Flourless Chocolate Cake with Strawberry Coconut Cream!
Prep Time: 20 minutes
Cook Time: 30 minutes
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