Strawberries and Cream Flourless Cake recipe

One flourless chocolate cake, cooled
1 cup Bavarian pastry filling (see notes)
Fresh strawberries sliced
Strawberry Sauce (recipe follows)
Whipped cream

Top the chocolate cake with Bavarian filling.

To serve, cut the cake into slices and place on dessert plates. Top each slice with strawberries. Drizzle with the strawberry sauce. Top with whipped cream and serve immediately.

Baker’s note: If you do not have prepared Bavarian cream, you can it from scratch or use a vanilla cream pudding mix.

Strawberry Sauce
12 ounces, about 3 cups frozen, unsweetened strawberries
2/3 cup red currant jelly
about 1/4 cup sugar

1. Thaw and puree the strawberries. Place the puree in a small saucepan. Add the jelly.

2. Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.

What You’ll Need:

* For the cake, you will need a good quality nine-inch springform pan. We recommend our glass-based springform pans. We have baked this cake many times and have not had a single leak. We cut the cake right on the glass base.

* A good quality cocoa is essential. You want at least 16% cocoa butter. Most store cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.

* An insta-read thermometer. The proteins in the eggs will coagulate at 165 degrees F and create the structure for the cake.

* For the raspberry sauce, you will need a medium sieve/strainer, one about 6 inches in diameter. The mesh in this size of sieve is usually the right size to catch most of the raspberry seeds and still let the puree pass.

* The red currant jelly gives the puree body, tartness, and color.

Recipe and photograph provided courtesy of Copyright © The Prepared Pantry, LLC