Flourless chocolate cake with berry sauce.

The berry sauce adds a touch of light, tart sweetness, which perfectly complements the velvety richness of the cake. This cake is naturally gluten-free.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

Grace the bottom and sides of a 9-in round cake pan with butter, line the bottom of the pan with parchment paper, and grease the top of the paper with more butter.

Step 3

Using a double broiler or heatproof bowl, nestled over a pot of boiling water, melt the chocolate and 1/2 cup of butter until smooth, strength frequently. Remove the heat and set aside.

Step 4

Using an electric mixer, b. The egg whites on medium high speed until soft peaks form, about 3 minutes. With the mix of running, slowly add the sugar, and mix until just combined.

Step 5

In a large bowl, whisk together the eggs and cocoa powder until just combined.

Step 6

Pour the melted chocolate mixture into the egg mixture and stir to combine. Then gently fold the egg whites into the batter until just combined, making sure not to over mix. Pour the batter into the cake pan.

Step 7

Bake for about 30 minutes, rotating the pan once after 15 minutes. The cake is ready once it's all set in the center and begins to pull away from the sides of the pan. Let the cake cool completely before removing it from the pan.

Step 8

Put the strawberries, blueberries, maple syrup, and lemon juice in a medium saucepan over medium high heat. Use the back of a spoon to break down the berries in a smaller pieces as the heat. Constantly. Stir this sauce until it begins to bubble and thicken, 2 to 3 minutes.

Step 9

Remove the saucepan from the heat and let the sauce cool before serving.