Ingredients
75
grams, minus 3 tbsp. of flour
1
tsp. of vanilla extract
200
milliliters (about 6 3/4 ounces) heavy cream
1
tbsp. of powdered sugar (increase if strawberries are very tart)
100
grams strawberries, chopped
8
ounces bittersweet chocolate, chopped
Directions
1.
Preheat the oven to 350º. (The original recipe called for 180 Celsius, so I baked mine on the equivalent, which is 356º.)
2.
Butter and flour (or line with parchment) two 6 inch pans.
3.
Sift the dry ingredients three times and set aside.
4.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar on high speed until quadrupled in size and thick ribbons fall from the beater, about 10 minutes.
5.
Add the vanilla and stir to combine.
6.
Using a rubber spatula, gently fold in the flour mixture one tablespoon at a time, using figure eight movements so the air does not escape.
7.
Pour batter into prepared pans and bake about 17 minutes or until a toothpick inserted in the center comes out clean.
8.
Allow the cakes to cool in the pans for 5 minutes and then cool completely on a cooling rack.
9.
To make the filling, add heavy cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment.
10.
Gradually increase speed and beat until stiff peaks form.
11.
Fold in the chopped strawberries.
12.
To make the ganache, place chocolate in a medium-sized heatproof bowl and set aside.
13.
Heat heavy cream in a small saucepan over medium heat just until simmering.
14.
Immediately pour over chocolate and allow to sit for 5 minutes.
15.
Whisk by hand until all the chocolate is melted.
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