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FOR CAKE: In a bowl, beat egg yolks with 1/3 cup sugar until llight.
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Stir in melted chocolate, cocoa pwder and vanilla.
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Beat egg whites until soft peaks firm.
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Gradually add remaining 1/3 cup sugar.
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Beat until firm.
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Stir 1/3 of egg whites into chocolate base.
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Fold in remaining egg whites.
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Spoon into greased and parchment lined 9-inch springform pan.
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Bake in preheated 350F oven for 22-25 minutes.
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Cool in pan on wire rack (cake sinks in center).
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Run knife around cake.
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Remove ring, invert cake onto a plate, then invert again so top side of cake is up.
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Let cool.
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FOR TOPPING: In a large saucepan, combine strawberries, juice and sugar.
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Bring to a low boil over medium heat.
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Cook until strawberries have just softened.
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In a small bowl, combine cornstarch and water.
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Stir into strawberries and stir gently until topping has just thickened, about 2 minutes.
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Transfer to a bowl.
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Refrigerate until set.
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FOR THE FILLING: In a bowl, beat cream until firm peaks form.
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Add macarpone, lemon juice, and cinnamon.
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Beat until combined.
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Spoon filling into center of cake, spreading to edges and mounding in center, Cover and refrigerate from 1-5 hours.
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MAKE AHEAD: The cake base can be wrapped and refrigerated one day ahead or wrapped well and frozen for one week,.
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The gateau (cake and filling assembled) can be covered and refrigerated for 6 hours or wrapped well and frozen for one week, Defrost in refrigerator.
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TIPS: Strawberry Sauce can be prepared, covered and refrigerated for one day.
