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1
Preheat oven to 350.
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2
If your eggs arent room temperature, sit them (before separating) in a bowl of warm water for a few minutes until no longer cold to the touch.
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3
Sift together the rice flour, cocoa powder, xanthan gum, 3/4 c sugar, and salt in a bowl and set aside.
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4
Combine egg whites, water, lemon juice, cream of tartar, and vanilla in the bowl of your mixer.
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5
Beat on low speed for about a minute.
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6
Increase speed to medium-high and beat until mixture increases 4-5 times in volume.
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7
Mixture will be foamy and will hold very soft peaks.
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8
Bring mixer back to medium-high, and add the last 3/4 c sugar a tablespoon at a time.
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9
Beat until the egg whites hold soft, glossy peaks, not stiff ones!
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10
Sprinkle a little of the flour mixture over the top, then carefully fold in.
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11
Repeat about seven times, sprinkling and folding.
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12
When everything is incorporated, scrape the batter into a clean, ungreased tube pan.
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13
Bake 40 minutes, until no longer jiggly and starting to pull away from the sides.
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14
A toothpick will come out clean.
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15
Immediately after taking the cake out of the oven, flip it over and cool it upside down, to keep the cake from falling.
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16
Cool completely before removing from the pan.
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17
Chocolate Ganache
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18
one 3oz chocolate bar, as dark as you can find.
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19
I used 77% cocoa 4 T half and half, cream, or milk 3-4 T sugar, depending on how dark/bitter your chocolate it 1 T butter
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20
Chop up the chocolate bar, and put in a small pan with the half and half and sugar.
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21
Chop up the butter.
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22
Heat the chocolate over very low heat, stirring, until chocolate is melted into the milk and the sugar is dissolved.
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23
Turn off the heat, add the butter, and stir until butter is melted.
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24
Invert your completely cooled cake onto a plate.
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25
Spread the warm chocolate mixture over the top evenly, and then arrange sliced, fresh strawberries in circles around the top, starting on the inside.
