Edd Kimber's Gluten-Free Chocolate Cake with Roasted Strawberries - Bake from Scratch

      "Flourless chocolate cakes present a bit of a paradox; they are delightfully rich and chocolaty, yet simultaneously incredibly light and mousse-like. If you prefer a more fudgy flavor, you can chill the cake and serve it straight from the fridge. For serving, I like to keep it simple by preparing roasted strawberries and pairing them with a dollop of crème fraîche." — Edd Kimber

      Makes 4 servings

      Flourless Chocolate Cake:

      - ⅓ cup (76 grams) unsalted butter, diced

      - 2.64 ounces (75 grams) bittersweet chocolate, finely chopped

      - 2 large eggs (100 grams), separated

      - ¼ cup (55 grams) firmly packed light brown sugar

      - 2 tablespoons (24 grams) granulated sugar

      - Pinch of cream of tartar

      - Pinch of kosher salt

      Roasted Strawberries:

      - 10.5 ounces (300 grams) fresh strawberries

      - 2 tablespoons (24 grams) granulated sugar

      - 2 tablespoons (30 ml) lemon juice

      - Cocoa powder and crème fraîche, for serving

      Lightly grease a 9x5-inch loaf pan, lining it with parchment paper. Preheat the oven to 350°F (180°C). For the flourless chocolate cake: In a bowl over a simmering pan of water, combine the butter and chocolate, stirring occasionally until fully melted. Remove from heat and set aside. In a large bowl, whisk the egg yolks and brown sugar together until thick and pale. Add the melted chocolate mixture and whisk until smooth and combined.

      In the bowl of a stand mixer (or using a hand mixer), place the egg whites, granulated sugar, cream of tartar, and salt. Whisk on medium-high until soft peaks form. Gradually fold the meringue into the chocolate batter in three additions, being careful to retain as much air as possible. Once the batter is free of streaks, pour it into the prepared loaf pan, spreading it into an even layer.

      Bake until the cake rises and the crust cracks, about 25 minutes. Once baked, remove from the oven and let it cool. It will sink as it cools; this is expected.

      For the roasted strawberries: While the cake bakes, remove the green tops from the strawberries and slice each in half. Spread them on a small baking tray, sprinkle with the sugar and lemon juice, and toss to coat evenly. After removing the cake from the oven, place the strawberries in and bake until they are soft and syrupy but still retain their shape, about 15 minutes. Remove and set aside until ready to serve.

      To serve, sift cocoa over the cake, cut into quarters, and accompany with roasted strawberries and a dollop of crème fraîche.

      Let us know how it turned out!