”Flourless chocolate cakes are a bit of a contradiction, tasting wonderfully rich and chocolaty but also being incredibly light and mousse-y at the same time.If you want the cake to taste a little more fudgy, you can chill the cake and serve it straight from the refrigerator.To serve, I like to keep things simple and make some roasted strawberries and serve alongside a dollop of crème fraîche.” — Edd Kimber Flourless Chocolate Cake with Roasted Strawberries Print Recipe Pin Recipe Makes 4 servings Ingredients  Flourless Chocolate Cake:⅓ cup (76 grams) unsalted butter, diced2.64 ounces (75 grams) bittersweet chocolate, finely chopped2 large eggs (100 grams), separated¼ cup (55 grams) firmly packed light brown sugar2 tablespoons (24 grams) granulated sugarPinch of cream of tartarPinch of kosher saltRoasted Strawberries:10.5 ounces (300 grams) fresh strawberries2 tablespoons (24 grams) granulated sugar2 tablespoons (30 ml) lemon juiceCocoa powder and crème fraîche, to serve InstructionsLightly grease a 9x5-inch loaf pan, and line with parchment paper.

Preheat the oven to 350°F (180°C).For flourless chocolate cake: Place the butter and the chocolate into a bowl set over a pan of simmering water, and heat, stirring occasionally, until fully melted.Remove the bowl from the

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