Chocolate cake with strawberries and coffee

Tip: tap a step to mark it as done.

1. Cut the butter into cubes and break up the dark chocolate. Place both in a bowl over a pan of simmering water. Heat, stirring constantly, until completely melted and combined.
2. Remove the bowl from the heat and let the chocolate mixture cool.
3. Crack the whole eggs into a large bowl and mix with the sugar, coffee, and salt.
4. Pour in the cooled melted chocolate mixture and stir to combine.
5. Cut the first half of the strawberries (100 g) into small pieces, add them to the batter, and stir.
6. Finally, gently fold in the flour and spread the batter in a 20 × 20 cm pan lined with parchment paper. Bake at 160°C (325°F) for about 45 minutes.
7. While the cake bakes, melt the milk chocolate with a little butter in a bowl over a pan of simmering water, and cut the second half of the strawberries into small pieces.
8. Immediately after baking, while the cake is still hot, scatter the chopped strawberries over it and pour the melted chocolate on top.
9. Once the cake has cooled, refrigerate it for about 2 hours before slicing.

Tip: Choose firm strawberries for this cake and pat them dry with a paper towel after cutting; wet or overripe berries can create gummy spots in the batter around them.

This recipe was translated from the Slovak original: Čokoládový koláč s jahodami a kávou