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  • Cooking spray
  • 2 tablespoons unsweetened cocoa
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup ground almonds
  • 8 ounces semisweet chocolate, melted
  • 4 eggs, separated
  • 1 cup non-dairy topping
  • 2 cups strawberries, whole and halved lengthwise


  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 overbeat). 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. Top cake with non-dairy topping and strawberries.
Recipe by Marge Perry For a complete menu featuring Flourless Chocolate Cake, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.  Supper Club Collection

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The recipe was originally published as Flourless Chocolate Cake with Strawberries and Cream on Relish.com

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