A gluten free chocolate cake with a sweet bite!
- 1 pound dark Dutch chocolate
- 11 Tablespoons butter
- 5 eggs
- 1 cup strawberries
- 1 Tablespoon spearmint
- 1 Tablespoon honey
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon chocolate syrup
Preheat oven 375 degrees.
Create a double boiler with water boiling in the main pot, and a metal dish on top.
Once hot, add chocolate and butter. Blend until mixture is melted and smooth like chocolate syrup. Take the chocolate mixture and pour into a mixing bowl. Add five eggs to mixing bowl. Mix for approximately one minute.
In a lightly greased 9 inch baking pan, add chocolate and egg mixture. Bake at 375 for 15-17 minutes. Use a toothpick in middle to check if it's been baked through. Let cool to room temperature.
In a bowl add strawberries and fresh spearmint. Add enough balsamic vinegar to just cover strawberries. Mix in honey.
After chocolate cake has cooled, cut into eight slices. Add a stripe of chocolate syrup to plate. Add chocolate cake slice to plate. Add strawberry mixture to plate. Serve and enjoy!
Approximately 8 servings