Dark Chocolate Cake with Strawberries

For The Cake:

• 5 oz semisweet chocolate (60%)
• 1 1/2 oz dark chocolate (72%)
• 3/4 cup REAL seal butter
• 3/4 cup granulated sugar (divided)
• 4 egg yolks
• 1/2 cup all purpose flour
• 1/2 cup finely ground almonds
• 4 egg whites
• 1/8 tsp cream of tartar

For The Chocolate Sauce:

• 6 oz semisweet chocolate
• 6 oz butter at room temperature
• For The Caramel Strawberries:
• 4 large strawberries
• 1 cup granulated sugar
• 2 Tbsp water
• 1 Tbsp honey

1. Preheat the oven to 375 degrees F. Butter a round 9 inch cake tin and flour the base, dumping out any excess flour.
2. Melt the butter in a small sauce pan over a low heat and add both kinds of chocolate. Stir to melt together and set aside to cool slightly.
3. In a medium bowl, beat 1/2 cup sugar and the egg yolks with a whisk until light and fluffy, about 2-3 minutes.
4. Slowly add the melted chocolate to the beat yolks, then add the almonds and flour. Mix well by hand.
5. In the bowl of a stand mixer, add the egg whites and cream of tartar. Beat with a whisk attachment until soft peaks appear. Gradually add the remaining 1/4 cup sugar while on high speed until firm peaks are visible.
6. Transfer 1/3 of the beaten egg whites to the chocolate mixture and fold in with a spatula or wooden spoon. Add the rest of the egg whites and fold in making sure to mix it well but gently. You don't want to see any egg whites in the chocolate batter.
7. Pour the mixture into the prepared cake pan and bake in the oven for 20 minutes.
8. Let cool before slicing.
9. For the sauce- Melt the chocolate and gradually whisk in the butter until smooth and shiny.
10. For the caramel strawberries- Line a cookie sheet with wax or parchment paper. Heat the sugar, water and honey in a small saucepan over a medium heat until it starts to turn a golden color. Carefully watch it until it next starts to turn a light amber color.
11. Take the pan off the heat and dip a strawberry into the caramel letting the excess drain back into the pan until it starts to taper off. Lay the strawberry with it's long "tail" on the prepared cookie sheet.
12. Once the cake is ready to be served, garnish with a few of the strawberries.