Flourless* Dark Chocolate Agave Cake(Serves 12 pieces)
8 oz. Unsweetened Baking Chocolate Squares
1/2 c. Butter (1 stick)
1/2 c. Organic Blue Agave Nectar
1/4 c. Dark Rum
Cocoa for dusting
12 Fresh Strawberries
1-2 tsp. Powdered Sugar
12 Oz. English Luxury Clotted Cream
Preheat the oven to 350 degrees Fahrenheit. Grease a round baking pan with a 6 inch diameter and 2 inch height**, then place a circle of parchment paper on the bottom of the pan. Break the chocolate into pieces and place it along with the butter into a heavy bottomed sauce pan on low heat or use a double boiler. Stir the chocolate and butter constantly until melted. Remove from the heat and set aside to cool to luke warm. Place the chocolate mixture in a large bowl and quickly whisk in the agave nectar and rum. Add the eggs and whisk as quickly as you can until it is incorporated and glossy. Place the pan in a hot water bath 3/4 up the side of the pan and bake for 35 minutes until a cake tester comes out clean. Remove from the oven, let cool for 5 minutes in the pan, and unmold onto a rack to cool completely. Dust the top with cocoa using a flour shaker. You may store the cake covered in plastic wrap in the refrigerator, but let it sit at room temperature about 1 1/2 hours to warm up before cutting it.
Wash and pat the strawberries dry with a paper towel. Cut each in several slices without going through the base and spread apart slightly. Stir a small amount of powdered sugar and clotted cream together in a bowl. Taste and adjust for desired sweetness. Serve each slice with a dollop of sweetened clotted cream and a strawberry.
*Always check ingredient statements if you have diet restrictions
**I use Wilton Performance Cake Pans