Recipe adapted very slightly from @thesweetandsimplekitchen
1 cup butter
7 oz bittersweet chocolate
6 eggs, separated
1/2 cup brown sugar
1/2 cup granulated sugar, divided
1/4 cup cocoa powder
3/4 cup hot strongly brewed coffee
8 ounces semisweet chocolate chips
1/2 cup heavy cream
For garnish, 1 lb. of strawberries, sliced in half
Preheat oven to 350°F. Grease a 9 inch springform pan and dust with cocoa powder.
In a medium saucepan over medium heat, melt the butter and the chocolate. Remove from heat and pour into a medium bowl. Stir in brown sugar, 1/4 cup of white sugar, and cocoa powder. Add in the egg yolks and vanilla and mix until combined. Slowly pour in hot coffee and stir until combined.
Beat egg whites on high until soft peaks form. Add the rest of the white sugar, and beat a few more times to fully incorporate.
Pour the egg whites into the chocolate mixture in three separate additions, gently folding with a spatula until fully incorporated into the batter each time. Be careful not to over mix.
Pour batter into prepared baking pan and bake for 40-45 minutes or until the top begins to crackle and the center is set. Remove from oven and allow to cool completely.
After the cake has cooled, make the ganache. Heat a pot with water until simmering. Cook the chocolate chips and heavy cream in the top of a double boiler over the simmering water, stirring occasionally. Heat until mixture is completely smooth.
Pour ganache over the cake, and let harden slightly, about 15 minutes. Top with the sliced strawberries and serve.