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1
Melt the chocolate in a glass bowl in the microwave, using 30-second bursts, stirring between each burst, or melt in a double boiler.
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2
Let cool to 155F.
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3
Put the creme fraiche, eggs, and vanilla seeds (rinse, dry, and save the pods for another use) in a blender and puree.
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4
With the blender running, add the chocolate, and puree until smooth and emulsified.
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5
Put the cocoa powder, flour, salt, and sugar in a bowl and whisk together.
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6
Make a well in the center and pour in the wet ingredients.
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7
Stir together, working from the center out.
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8
Cover with plastic wrap and let the batter rest at room temperature for 30 minutes.
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9
Bring a pot of water to a boil, then lower the temperature so the water is at an active simmer.
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10
Working in batches, fill a spaetzle maker or potato ricer with the batter and press into the boiling water.
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11
Stir.
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12
When the spaetzle rise to the surface, cook for 1 minute.
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13
Remove with a slotted spoon, shaking to drain well.
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14
Toss in a bowl with a pinch of salt and just enough olive oil to coat the spaetzle lightly.
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15
They can stay at room temperature for up to 1 hour.
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16
Otherwise, cover with plastic wrap and refrigerate.
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17
Put the strawberries in a bowl and cover with simple syrup.
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18
Leave at room temperature to macerate for at least 30 minutes.
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19
Combine equal amounts of the ice cream and sorbet in a bowl.
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20
Mix together just enough to combine and make swirls.
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21
Return to the freezer.
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22
When you are ready to serve, heat a skillet over medium-high heat.
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23
Working in batches, cook the spaetzle to heat them through and crisp them slightly.
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24
Drain the strawberries and warm them in a separate skillet.
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25
Put the berries in dessert bowls.
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26
Top with the spaetzle and a scoop of the ice cream/sorbet.
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27
Break up a meringue or two and add it to each bowl.
