Flourless Chocolate Cake with Strawberries and Cream

  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 35 mins

If desired, drizzle top with thin threads of melted dark chocolate and white chocolate.


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

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Nutritional Info *per serving

  • Glycemic Load 13
  • Calories 380
  • Fat 26g
  • Saturated Fat 13g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 9g
  • Cholesterol 110mg
  • Sodium 35mg
  • Potassium 220mg
  • Carbohydrate 36g
  • Fiber 3g
  • Sugars 31g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 6%
  • Iron 8%