Flourless Chocolate Cake

8 1 hour
100 g dark chocolate block
1 ½ cups salted butter (350 g)
¾ cup sugar (150 g)
½ cup cocoa powder (100 g)
3 eggs
1 teaspoon vanilla extract
200 g dark chocolate cream
15 strawberries
  Flourless Chocolate Cake
1. Pre-heat oven to 375°F (190°C) and lightly greased 8 or 9-inch round cake pan. Line the bottom with parchment paper.
2. Place chopped chocolate block and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
3. Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
4. Pour into the prepared cake pan. Bake 25 minutes in the pre-heated oven.
5. Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
6. Spread the chocolate cream over the top of the cake as ganache. Let it cool and decorate with strawberry on top before slicing and serving.
Rachel Farnsworth