Flourless Fudge Cake with Strawberries and Whipped Cream 

Yield: 8 servings

• Prep Time: 25 minutes
• Bake Time: 25 minutes
• Cooling time: 25 minutes
• Total Time: 1 hour ,15 minutes

Ingredients: For the cake

• 1 cup Bake Believe^® Dark Chocolate Chips
• ½ cup unsalted butter
• 1 cup Monk fruit granulated sugar alternative
• 3 eggs
• 2/3 cup cocoa powder

 For the topping

• 2 tablespoons Bake Believe^® Dark Chocolate Chips
• 1 cup organic heavy cream
• 2 teaspoons Monk fruit granulated sugar alternative
• 1 teaspoon vanilla extract
• 1 (16-ounce) carton fresh strawberries, stems removed and cut in half

Instructions: For the cake

1. Preheat oven to 350F. Line a 9-inch cake pan with parchment paper. Spray the bottom and sides of pan with non-stick spray.
2. Combine chocolate chips, butter, and sugar alternative. Melt using a double boiler or in the microwave in 30 second increments, stirring in between each, until melted and smooth.
3. Mix in eggs then fold in the cocoa powder. Pour batter into prepared pan. Bake for 25-30 minutes or until set.
4. Remove from oven and transfer to a wire rack for 10 minutes. Run a knife around the pan, carefully remove cake and transfer to a serving plate. Let cake cool for another 15 minutes before adding the topping.

For the topping:

1. Combine heavy cream, vanilla and sugar alternative. Using an electric mixer, beat or whip on medium-high speed until stiff peaks have formed. Transfer to top of cake in an even layer. Place strawberries on top and enjoy. Store leftovers in refrigerator.
2. Melt the chocolate chips using a double boiler or in the microwave in 20 to 30 seconds increments, stirring in between each, until melted and smooth.
3. Drizzle over strawberries and enjoy!