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Chocolate Strawberry Cake

A light and fruity, flourless chocolate cake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 300 g fresh strawberries, hulled and halved
  • 90 g dark chocolate, roughly broken into pieces
  • 64 g olive oil
  • 90 g almonds, toasted and ground
  • 75 g caster sugar
  • 3 eggs, separated
  • 1 tbsp dark rum

Instructions
 

  • Preheat the oven to 180°C. Grease a 25 cm springform or loose-bottomed pan and line the base with greased baking parchment.
  • Melt the chocolate in a heat-proof bowl set over (not in) gently simmering water. Whisk the olive oil into the warm chocolate and set aside.
  • Whisk the egg yolks with caster sugar in a separate bowl until pale and creamy.
  • Fold the chocolate and rum into this followed by the ground almonds.
  • In a clean bowl, whip the egg whites into soft peaks. Vigorously whisk a tbsp of the egg whites into the almond mixture loosen it. Then gently fold in the remaining egg whites.
  • Pour the batter into the prepared tin and arrange the halved strawberries (cut side down) in concentric circles to cover the surface of the cake.
  • Bake the cake for 40 mins or until you insert a toothpick into the cake and it comes out clean with no wet batter clinging to it. Cool the cake in the tin for 10-15 mins and then unmould and cool fully on a rack.