Wow your mom with this flourless gluten free chocolate cake topped with fresh strawberry coulis sauce!
Flourless Chocolate Cake
¾ cup butter, softened
6 oz semisweet baking chocolate
½ cup rapadura (unrefined sugar, local healthfoodstore)
6 egg yolks
5 egg whites
¾ cup ground almonds
¾ cup ground walnuts
1 tsp real vanilla extract
2 pinches Himalyan or sea salt
Strawberry Coulis
2 cups fresh organic strawberries
1 Tbsp maple syrup
1 tbsp fresh lime juice
Directions: Preheat oven to 350º F. Grease a 9" spring form pan with butter and line bottom with parchment paper. Melt chocolate in a double boiler. Set aside and let cool. Place butter in a large bowl and beat until fluffy. Gradually add rapadura and beat for 2-3 minutes. Add egg yolks one at a time, beating well between each one. Add chocolate until just blended. Stir in almonds and vanilla; set aside. Place egg whites in a large bowl and beat until medium-stiff peaks are formed. Add one third of egg whites to chocolate mixture and fold in with a rubber spatula. Fold in remaining egg whites in two batches. Pour batter into pan.Bake for 15 minutes. Reduce temperature to 325º F and bake for a remaining 25-30 minutes or until a toothpick comes out clean. Allow to cool completely before serving.
For Sauce: Puree the strawberries in a food processor until they are uniform consistency. Then add maple syrup and lime juice and stir.
