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1
Preheat oven to 350F.
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2
Butter a 9-inch springform pan, and line bottom with parchment paper.
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3
Butter paper.
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4
Combine chocolate and butter in top of a double boiler set over hot but not boiling water.
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5
Stir until both are melted, smooth and glossy.
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6
Remove from heat, and set aside.
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7
Beat egg yolks using an electric beater on high speed until yolks are thick and creamy, for about 5 minutes.
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8
Reduce speed to low, and slowly add flour.
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9
Mix in chocolate and butter mixture.
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10
Beat egg whites in a separate bowl until stiff but not dry.
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11
Add sugar, and beat 1 minute more.
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12
Spoon about one-third of beaten whites into the chocolate mixture to lighten it.
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13
Gently fold in remaining whites, and pour into pan.
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14
Bake until slightly set around edges but still jiggly in center, for about 20 minutes.
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15
Remove from oven to cool on a wire rack.
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16
When completely cooled, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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17
Fill a sink or a large bowl with about 1 inch of hot tap water.
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18
Carefully set bottom half of pan holding chilled cake in water, taking care not to allow water to spill over top.
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19
Let cake sit to soften for 20 seconds.
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20
Set on a work surface, and gently remove outside of pan.
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21
Invert cake onto a large plate, and remove bottom of pan and parchment paper.
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22
Turn cake upright onto a serving plate or platter.
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23
Fill center of cake with whipped cream, garnish with strawberries and serve.
