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1
Heat oven to 180AsC (360AsF) .
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2
Grease and line a 20cm round cake pan with baking paper.
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3
Put the butter and chocolate in a heatproof bowl and melt together over a pan of simmering water (bagno maria).
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4
Leave to cool slightly.
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5
Whisk the egg yolks and 80 grams sugar together until the mixture is pale and thickens.
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6
Gradually fold the chocolate mixture into the egg yolk mixture.
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7
Sift the flour and a dash of salt together over the mixture and gently fold these in, too.
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8
Beat the egg whites in a medium bowl untill stiff peaks form.
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9
Fold in the 100 grams strawberries and white eggs mixture over the egg yolks chocolate mixture.
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10
Give everything a good final mix and pour into the prepared cake pan.
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11
Bake for 30 minutes, until risen.
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12
Leave to cool completely while you make the strawberry orange syrup.
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13
Heat the remaining sugar with 100 ml water in a small pan over low medium heat, swirling until the sugar has dissolved and thickened.
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14
Remove from heat.
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15
Pour in the orange juice then add the zest, stirring well to combine.
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16
Add the remaining strawberries.
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17
Increase the heat and boil for a couple of minutes, until the liquid has reduced.
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18
Leave to cool for 5 minutes.
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19
When cool enough to handle, turn the cake out of the pan, and peel away the baking paper.
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20
Arrange the strawberries on top (middle) of the cake, pouring all over the cake the prepared syrup.
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21
Serve immediately.
