I've had a few requests for this recipe and, truth be told, I've been meaning to blog it since July 19, when I made this as a birthday "cake" for my gluten intolerant MIL.
While it is rich, if you are using good quality ingredients, it's a delicious alternative to a more traditional "cake".
NB this is made in a 10cm spring form cake pan.
Ingredients-
About 1.5 Punnets of fresh strawberries
200g organic dark chocolate block
30g organic stick butter
30ml pure cream
Grease and line the spring form pan as you would if baking a cake. Combine chocolate and butter in a bone dry bowl and microwave for two minutes or until completely melted. Stir with a bone dry spoon until combined then add cream and continue stirring until it becomes dark and glossy.
Slice strawberries into spring form tin and pour chocolate over. Set in fridge for an hour or so.
To serve, run a paring knife around tin and gently ease open then turn out.
There are some great variations you can try, for example, other fruits and nuts, to get the perfect "cake" for you. Enjoy!
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