Edd Kimber’s Flourless Chocolate Cake with Roasted Strawberries
Edd Kimber’s Flourless Chocolate Cake with Roasted Strawberries is a rich, fudgy dessert with a crackled top and silky interior, paired with bright, syrupy roasted strawberries and cool crème fraîche. The texture contrast and simple ingredient list make it an easy yet impressive choice for gatherings and special occasions, delivering decadent chocolate flavor without flour, perfect for spring celebrations.
Equipment
- Loaf pan 9 x 5 inch
- Parchment Paper
- Mixing Bowls
- Stand mixer or hand mixer
- Bowl and pan for double boiler
- Baking Tray
Ingredients
- 1 cup (76 grams) unsalted butter, diced Melted and softened to provide a rich, tender crumb and carry fat-soluble chocolate flavors throughout the cake; diced butter also helps create a smooth batter when combined with melted chocolate and beaten eggs, contributing to moistness and a glossy finish.
- 2.64 ounces (75 grams) bittersweet chocolate, finely chopped Finely chopped and melted to supply deep cocoa flavor and structure; bittersweet chocolate balances the cake's sweetness while adding a dense, fudgy texture and glossy sheen when mixed with butter.
- 2 large eggs (100 grams), separated Beaten and separated to build both richness and lift; yolks are whisked into the chocolate-butter mixture for creaminess and structure while whipped whites create volume and a light crumb when folded in carefully.
- 1/4 cup (55 grams) firmly packed light brown sugar Packed and dissolved to add moistness and caramel notes; light brown sugar brings subtle molasses flavor that deepens the cake's sweetness and helps with a tender texture and glossy crust.
- 2 tablespoons (24 grams) granulated sugar Sprinkled and whipped into egg whites to sweeten and stabilize the meringue; granulated sugar helps create glossy, stable peaks that incorporate air for lift and lightness in the cake.
- Pinch of cream of tartar Added in a pinch to stabilize beaten egg whites and improve volume; cream of tartar prevents over-whipping and helps maintain small, even bubbles for a fine, airy meringue structure.
- Pinch of kosher salt Sprinkled lightly to balance sweetness and enhance overall flavor; kosher salt brightens chocolate notes and strengthens the baked structure by interacting with proteins in the eggs.
- 10.5 ounces (300 grams) fresh strawberries Roasted or macerated to provide bright, juicy fruit contrast; fresh strawberries add acidity, freshness, and a vibrant topping that complements the rich, dense chocolate cake.
- 2 tablespoons (24 grams) granulated sugar Sprinkled over strawberries to macerate and draw out juices; granulated sugar softens the fruit, intensifies sweetness, and creates a syrupy glaze when roasted or rested.
- 2 tablespoons (30 ml) lemon juice Squeezed over berries to introduce acidity and brightness; lemon juice balances sweetness, enhances strawberry flavor, and cuts through the cake's richness for a fresher finish.
- Cocoa powder and crème fraîche, to serve Dusting and dolloping to finish and balance the dessert; cocoa powder offers an intense chocolate punch on the surface while crème fraîche provides tangy creaminess that offsets the cake's richness.
Instructions
- Lightly grease a 9 x 5-inch loaf pan, and line with parchment paper. Preheat the oven to 350°F (180°C).: The room will smell faintly of butter as you grease the pan, and the paper should sit snugly to catch the batter. Rubbing the pan with a bit of unsalted butter ensures the cake releases cleanly, and the parchment lining makes removal effortless. Preheating to 350°F readies the oven so the batter begins setting immediately when placed inside, which helps develop that characteristic cracked top. A common mistake is not preheating, which can cause uneven rise and texture. Make sure the pan sits level in the oven to avoid lopsided baking, and don’t skimp on smoothing the batter once poured.
- For flourless chocolate cake: Place the butter and the chocolate into a bowl set over a pan of simmering water, and heat, stirring occasionally, until fully melted. Remove the bowl from the heat, and set aside for the moment.: As the butter and bittersweet chocolate melt together, the mixture will gloss over and give off a deep, cocoa forward aroma that feels warming and rich. Stirring keeps the emulsion smooth and prevents hot spots, and removing the bowl from the heat as soon as it is melted prevents seizing. You want a velvety, shiny texture not a grainy one. If the chocolate overheats, it may separate or become gritty, so avoid vigorous boiling under the bowl. Cooling slightly before adding to yolks prevents cooking them on contact.
- In a large bowl, add the egg yolks and brown sugar, and whisk together until thick and pale. Pour in the chocolate mixture, and whisk until smooth and combined.: Whisking the egg yolks with light brown sugar until pale and slightly ribboning creates a silkier finish and integrates air for a lighter crumb. When you fold in the warm chocolate, work steadily so the mixture becomes uniform and glossy, releasing a warm chocolate perfume. Overwhisking can deflate the aeration you created, yet underwhisking leaves streaks, so aim for a consistently smooth batter. If the chocolate is too hot it can scramble the yolks, so ensure it is warm rather than steaming.
- Place the egg whites, the granulated sugar, cream of tartar, and salt into the bowl of a stand mixer (or use a hand mixer), and whisk on medium-high until the meringue holds soft peaks. Add the meringue to the chocolate batter in three additions, gently folding in each addition to avoid knocking out too much air. Once the batter is streak-free, pour the batter into the prepared loaf pan, and spread out into an even layer.: As you begin whipping the egg whites , they will first foam, then become glossy and foamy, and finally hold soft peaks, producing a faintly sweet, cloud like scent. The granulated sugar and a pinch of cream of tartar stabilize this foam. Folding the meringue into the chocolate base in three stages preserves the trapped air that gives lift, while avoiding overmixing which would yield a denser cake. Use a gentle scooping, turning motion to maintain volume. Spread the batter evenly in the pan so it bakes uniformly; an uneven surface can lead to one side collapsing more than the other. Be mindful that some streaks of white are easier to eliminate than overworked batter.
- Bake until the cake is puffed and has a cracked crust, about 25 minutes. Remove from the oven, and set aside to cool. As the cake cools, it will collapse; don’t worry—this is as designed.: During baking you will notice the cake puff and the top form a delicate cracked crust that gives away its moist interior. The aroma deepens into toasted chocolate notes. Remove it when the center still feels slightly jiggly, as residual heat continues cooking. Cooling causes the interior to sink into a dense, fudgy consistency that is intended and desirable. If you overbake, the cake will become dry and lose that luscious texture, so err on the side of slightly underdone. Don’t be alarmed by the collapse; it signals the cake has the tender, ganache like interior that makes it so special.
- For roasted strawberries: As the cake bakes, remove the green tops from strawberries, and slice each berry in half. Scatter on a small baking tray, and sprinkle on the sugar and lemon juice, stirring to coat evenly. When you remove the cake from the oven, place the strawberries into the oven, and bake until the fruit is soft and syrupy but still holding its shape, about 15 minutes. Remove, and set aside until ready to serve.: The process of preparing the fresh strawberries releases a bright, fruity perfume as you toss them with granulated sugar and lemon juice . Roasting concentrates the sweetness and draws out juices that bubble gently and caramelize at the edges, creating a glossy, syrupy coating. The strawberries should be tender but not collapsed, offering a pleasant contrast to the dense cake. A common slip up is overcrowding the tray, which causes uneven roasting; give each berry space so heat circulates. Keep an eye on them, as ovens vary and sugars can caramelize quickly.
- To serve, sift cocoa onto cake, slice into quarters, and serve alongside roasted strawberries and a dollop of crème fraîche.: Sifting unsweetened cocoa powder over the cake adds a dry aromatic note and an elegant finish, while slices reveal the moody, dense interior. The cool, tangy crème fraîche smooths the palate and complements both the chocolate and roasted berries. Serve the warm strawberries beside slightly cooled cake so the contrasts of temperature are clear. A typical error is serving everything too hot or too cold, which mutes the intended interplay of textures and temperatures. Aim for warm fruit and room temperature cake for the most balanced experience.
Notes
- Swap cocoa garnish: Dusting cocoa powder is classic, but you can use a very fine grate of chocolate for a different texture and aroma.
- Fruit timing: Roast the strawberries slightly longer for a jam like syrup, or shorten roasting time for firmer berries that add a fresh bite.
- Chocolate intensity: Choose a higher or lower percentage bittersweet chocolate to make the cake darker or sweeter, adapting to your palate and guests.
- Serving temperature: Serve the cake at room temperature with warm strawberries and cold crème fraîche for striking contrasts in every mouthful.
- Make ahead: Bake the cake earlier in the day and roast the strawberries just before serving to preserve their texture and freshness.