A delicious, rich, simple to make, gluten free treat. Just be sure to use the vanilla bean cream and fruit (doesn't have to be strawberries) as it helps cut through the sweetness of the cake. Perfect for all chocolate lovers!
Cake: Preheat the oven to 160 degrees C. Butter the bottom of a 25cm springform cake tin and line with baking paper.
Melt the butter in a large saucepan over low heat. Stir in chocolate and continue to stir until almost melted. Remove from heat and stir until melted and smooth. Add sugar and cocoa to the chocolate and butter mix then stir until well combined.
In a separate bowl whisk the eggs and add to the chocolate and butter mix, stirring until well combined.
Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the centre that will jiggle when the cake tin is gently shaken. Cool cake in the tin over a wire rack. Run a knife around the sides of the tin to loosen the cake then remove the sides of the tin and turn onto a serving plate. Remove the baking paper and leave to cool.
Vanilla Bean Cream: Combine the vanilla bean paste, cream and icing sugar in a bowl. Beat with an electric mixer. Cream will be ready when it forms solid peaks.
To Serve: Add the halved strawberries to the cake then dust with 3 teaspoons of sifted icing sugar. Cut cake into wedges and serve with cream on the side.
Cake is best when cooked a day before serving, cream is best served on the side with the cake slices, slices are best when small.