Flourless Chocolate Cake With Strawberries and Cream

Ingredients

• 1/2 cup unsalted butter
• 1 cup sugar
• 2 tablespoons sugar, divided
• 1 cup ground almonds
• 8 ounces semisweet chocolate, melted
• 4 eggs, separated
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 2 cups strawberries

Directions

1. 1

   Preheat oven to 350°F Coat a 9-inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa.

2. 2

   Beat butter until smooth. Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and egg yolks and beat thoroughly.

3. 3

   Beat egg whites until soft peaks form. Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.

4. 4

   Scrape batter into prepared pan. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out nearly—but not completely—clean. Let cool in the pan for 30 minutes, then release sides and slide onto a serving plate.

5. 5

   Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with cream and strawberries.