Chocoloate autumn cake
all purpose flour
In a small bowl put chocolate and butter. Pour over boiling water, mix until melted and combined.
In a mixing bowl, whip egg with sugar until doubled in volume. Add chocolate sauce, vanilla and mix until combined.
Add sift flour with baking soda and powder. Mix until combined.
Add hot coffee and mix until combined.
Bake in baking pan 30x20cm in 1650ºC for 20min. Remove from the oven, cool to the room temp.
Boil the whipping cream. Remove from the heat and add chopped chocolate. Mix until combined. Place in the fridge preferably over night.
Cut the cake in the middle to have two bottoms.
Spread the jam on one.
Place ganache in the mixing bowl and whip until stiff peaks.
Spread the ganache over the bottom with jam, and cover with another bottom.
Pipe the remaining ganache on top and decorate with strawberries.