This cake caught my attention in one of the many cooking magazines I regularly pick-up.  Strawberries are one of my favorite fruits.  Dip or serve those bad boys with chocolate, and I’m in heaven.  This cake is incredible because the cake is more gooey brownie than fluffy cake.  I added a touch of vanilla extract to the whipped cream to add a little more of a pow factor to every bite.  The strawberries can be used to your own discretion.  You can dump them all willy-nilly on top, or you can take a more precise approach and layer them carefully.  Either way tastes great, and really, isn’t that the main goal.

Strawberry Brownie Torte

Ingredients:
1 cup sugar, divided
6 Tbsp butter, unsalted
1 Tbsp water
1 1/2 cups semisweet chocolate morsels, divided
1/2 tsp vanilla extract
2 large eggs
2/3 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup heavy whipping cream
2 cups fresh strawberries, hulled and sliced

Directions:
1.  Preheat oven to 350 degrees; line a 9-inch round cake pan with parchment paper; spray pan, including parchment paper, with nonstick cooking spary; set aside
2.  In a small heavy saucepan, bring 3/4 cup sugar, butter, and 1 Tbsp water to a boil, stirring constantly; remove from heat
3.  Add 3/4 cup chocolate morsels, stirring until smooth; add vanilla
4.  Add eggs, one at a time, stirring well after each addition
5.  Add flour, baking soda, and salt, stirring until well blended; add remaining 3/4 cup chocolate morsels
6.  Pour batter into prepared cake pan
7.  Bake until a wooden pick inserted in the center comes out slightly sticky, 20 to 25 minutes
8.  Let cool in pan for 15 minutes; invert onto a wire rack, and remove parchment paper; turn layer right side up; let cool completely
9.  In a small bowl, beat cream and remaining 1/4 cup sugar at high speed with an electric mixer until stiff peaks form
10.  Spread filling over brownie; arrange strawberries over whipped cream
11.  Refrigerate until serving time