Method

1. Pre-heat oven to 140°C (fan forced 120° C); 280°F/ 240°F.  Lightly grease and line a 23cm/9in springform pan.
2. In a large saucepan combine dark chocolate, brown sugar and sour cream. Gently heat over a low heat, stirring occasionally until completely melted (do not let the mix boil). Soften the Kremelta in a microwave and add to the mixture, stirring until well combined. Remove from heat and transfer mixture to a large mixing bowl, leaving to cool for 20 minutes.
3. Once cooled, add eggs one at a time to the mixture, whisking between each addition until well combined.
4. Combine plain flour, baking powder and cocoa powder together and sift over chocolate mix, stirring through until well combined. Pour mix into the prepared pan, baking in the middle of the oven for 1-1½ hours or until a skewer is inserted and shows moist crumbs sticking to it.
5. Remove cake from oven. Set aside in the pan for 10 minutes before turning onto a wire rack for 30 minutes or until cooled completely.

Berry sauce

1. Combine caster sugar and 3 tablespoons of water in a medium saucepan.
2. Over a medium heat, warm the sugar until it dissolves, add the berries and simmer until berries are soft (about 10 minutes). Remove from heat and allow to cool completely.

Assembly

• Dust the cake with cocoa powder
• Arrange strawberry halves in the centre of the cake.
• You can slice the cake and warm the slices if desired
• Serve with the berry sauce and whipped cream.

Tip: Can be stored in an airtight container in the fridge for up to 3 days.