Recipe developed in partnership with Pure.
For the cake:
1 1/4 cup chocolate chips - at least 70% cacao, dairy-free
8 tbsp butter or vegan butter
3/4 C sugar
1/2 tsp salt
1 tsp espresso powder or instant coffee
2 tsp vanilla extract
3 large eggs
~1/2 C cocoa powder (see note)
8 scoops of Pure fiber powder
Note: to a 1/2 cup, add 8 scoops of Pure fiber powder, fill the remainder of the 1/2 cup with cocoa powder
For the strawberry topping:
1 lb strawberries, hulled
2 tbsp sugar
1/2 tsp salt
For the flourless chocolate cake:
Preheat the oven to 375 degrees.
Melt chocolate and butter together in the microwave in 30-second intervals to keep the chocolate from burning.
To a mixing bowl, add sugar, salt, and espresso powder. Mix. Add melted chocolate and butter and mix again.
In a small bowl, beat the eggs and add them to the mixing bowl, along with vanilla and mix.
Finally, add the cocoa powder + Pure fiber powder mixture to the mixing bowl and mix until combined.
Grease an 8" cake pan and add the cake batter. Smooth the batter out.
Bake for 25-30 minutes. This cake is too fudgy to use a toothpick tester on.
Remove the cake from the oven and let cool for 5 minutes. Run a knife around the edge and flip the cake out of the pan. Let cool and set for 30 minutes or longer.
For the Strawberry Topping:
Hull strawberries and add the berries to a blender. Blend until smooth.
Add the blended strawberries to a saucepan over medium-high heat and add the sugar and salt. Once the mixture begins to boil, reduce the heat to low and let cook for 15 minutes, stirring occasionally.
Let the strawberry topping cool as the cake rests.
Cut a piece of the cake, top with the strawberry topping, and bottoms up!