What are your Valentine's Day plans? Mike and I are enjoying dinner at home this year, and I couldn't think of any better way to celebrate. Mike is making one of my favorites for dinner - Garlic Chicken to Die For and gluten free spaghetti with marinara sauce. I made him Chocolate Covered Strawberry Torte for dessert. Happy Valentine's Day!
Chocolate Covered Strawberry Torte (Flourless)
Based on my Flourless Double Chocolate Torte recipe
·1 cup unsalted butter, cut into pieces (plus more for the pan)
·¼ cup unsweetened cocoa powder (plus more for the pan and 1 TBS for the strawberries)
·¼ cup half-and-half
·1 cup dark chocolate chips
·1 cup sugar
·1 cup sliced strawberries
Preheat oven to 350˚. Butter a 9-inch springform pan and dust with cocoa powder. In a medium saucepan, heat butter and half-and-half over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a large bowl, whisk together eggs, sugar, and cocoa powder; whisk in the chocolate mixture.
In a small bowl, toss the sliced strawberries with 1 TBS of cocoa powder. (This helps keep the strawberries from rising to the top as the cake bakes).
Fold the strawberries into the batter mixture. Pour batter into prepared pan and bake until puffed and set, 45-50 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before removing sides of pan.
I've also shared this recipe on: Slightly Indulgent Tuesday, Gluten Free Wednesdays