i found the idea for this chocolate cake at chili and ciabatta. it is very rich but goes perfect with fresh strawberries and whipped cream. i made 3/5 of the original recipe (without the raspberries), which was enough for a baking pan of 22cm diameter. the chocolate i used was 63% cocoa – so the cake was very chocolatey. but since it can never be chocolatey enough i also glazed it with a little bit ganache made from cream, chocolate and butter before topping it with strawberries.