It’s been a while since I’ve written a recipe post hasn’t it? Don’t worry, I will never abandon my hostessing ways. :)
My husband and I have made great progress on our deck and have just started to use it for entertaining. We are letting the wood weather for six months before we stain it, and we’re currently using hand-me-down patio furniture from my family, which is totally awesome and functional for now!
We entertained on the deck for the very first time on Oliver’s birthday. I served my barbacoa beef tacos for dinner and this delicious flourless chocolate cake with homemade whipped cream for dessert. Being a mom has forced me to embrace recipes with fewer ingredients that are easier to make, and this cake fits the bill. It’s so rich in flavor and chocolatey-ness, yet still “light” (and gluten free too!), making it the perfect dessert. It’s even delicious cold out of the refrigerator the next day too. I can’t wait to make this cake again.
Above images via Danielle Moss
And now for the aftermath!!! YUM TOWN!!
Flourless Chocolate Cake with Whipped Cream and Strawberries
Adapted from Martha Stewart
- 6 tablespoons unsalted butter, plus more for greasing the pan
- 2 (4 oz.) bars Ghirardelli semisweet chocolate, finely chopped
- 6 large eggs, separated
- Β½ cup granulated sugar
- 1 pint COLD heavy whipping cream
- Few teaspoons granulated sugar
- 2 drops vanilla extract
- 1-2 Tbsp. Confectioners’ sugar, for dusting
- Strawberries, sliced
- Preheat the oven to 275 degrees with the rack in the center. Generously butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a saucepan over low heat and stir gently until completely melted. Do not let burn. Let cool slightly. Whisk in egg yolks. Transfer mixture to a larger bowl.
- In the bowl of an electric mixer (or use a hand mixer), beat egg whites until soft peaks form. Gradually add ½ cup granulated sugar, and continue beating until glossy stiff peaks form. Fold the egg whites into the chocolate/egg yolk mixture with a spatula; then gently gently fold in remaining egg whites until combined.
- Pour batter into the prepared pan, and smooth the top with a spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes.
- Meanwhile, make whipped cream. Add 1 pint cold heavy whipping cream to clean mixing bowl. Add a few teaspoons of sugar to taste (depending on how sweet you want it) and 2 drops vanilla extract. Beat for a few minutes until glossy stiff peaks form. Transfer to a bowl, cover with plastic wrap, and let rest in refrigerator until time to serve.
- Cool completely on a wire rack; remove sides of pan. Carefully remove bottom of pan, using a long sharp knife if needed. Add 1-2 Tbsp. confectioner’s sugar over a sieve and lightly dust the cake.
- Serve cake with whipped cream and sliced strawberries.