Chocolate Cake with Strawberry Topping

Prepare the dough: in a medium bowl, combine all-purpose flour, confectioner's sugar, and unsalted butter

Mix with your fingers until a crumbly texture forms

Add eggs and water

Gently knead the mixture

Form into a ball

Wrap in plastic wrap and refrigerate for about 20 minutes

Press the dough into the bottom and sides of an ungreased 23cm round cake pan

Trim the excess. Reserve

Prepare the cream: while that's happening, in a medium saucepan, whisk together all-purpose flour, salt, semisweet chocolate chips, and confectioner's sugar. Reserve

In a stand mixer, beat eggs until foamy (about 5 minutes)

Add the reserved chocolate mixture

Gradually add milk, whisking constantly with a wooden spoon

Cook over low heat, stirring constantly, until thickened (about 4 minutes)

Remove from heat, add whiskey and unsalted butter, and mix

Cover with plastic wrap, leaving it in direct contact with the cream to prevent a skin from forming

Let cool

Preheat oven to 180°C (medium)

Use a fork to poke holes in the bottom and sides of the reserved dough cake pan

Line with two overlapping sheets of aluminum foil

Bake in the preheated oven for about 20 minutes, or until firm

Remove foil

Continue baking for about 15 minutes, or until golden brown

Let cool

Refrigerate until chilled

Fill with cooled cream. Reserve

Prepare a large serving dish with parchment paper and grease with unsalted butter. Reserve

For the topping: in a medium saucepan with 3 cups water (720ml), melt semisweet chocolate and unsalted butter over low heat, stirring delicately with a spatula, until smooth

Secure each strawberry by its stem and dip halfway into the melted chocolate

Arrange all on parchment paper-lined serving dish

Let cool and set for about 30 minutes

Reserve in refrigerator for about 30 minutes

Distribute strawberries over cooled cake

Let sit in refrigerator for about 15 minutes before serving

350 calories per slice