| METHOD |
| 1. Pre-heat oven to 375°F (190°C) and lightly greased 8 or 9-inch round cake pan. Line the bottom with parchment paper. |
| 2. Place chopped chocolate block and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth. |
| 3. Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in. |
| 4. Pour into the prepared cake pan. Bake 25 minutes in the pre-heated oven. |
| 5. Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely. |
| 6. Spread the chocolate cream over the top of the cake as ganache. Let it cool and decorate with strawberry on top before slicing and serving. |