Method

• Preheat the oven to 350°F (180°C).
• Grease and line an 8" or 9" (21cm) springform pan.

Cake

• Separate the eggs.
• In a mixer, combine the egg yolks and powdered sugar and whip until creamy.
• Sift the flour and cocoa together and slowly add to the yolk mixture.
• Fold in the melted butter and melted chocolate.
• In a clean bowl, whip the egg whites until stiff.
• Fold 1/3 of the whipped egg whites into the batter.
• Fold in the remaining egg whites.
• Pour the batter into the prepared springform pan and bake approximately 25-30 minutes.
• Remove from springform pan and cool completely.
• In a saucepan, combine the sugar with 3 tablespoons of water and bring to a boil.
• Remove from heat and stir in the rum extract.
• Cut the cooled cake in half horizontally.
• Spoon or brush the rum syrup equally onto both halves of the cake.
• Place ½ of the cake into the clean springform pan.
• Cut half of the clean strawberries in half and place along the edge of the spring form pan with the cut side facing out (see photo).
• Next arrange the whole strawberries close together on the cake bottom.
• Set aside any remaining strawberries to decorate the cake.

Coconut créme

• Place 4 tablespoons of the coconut milk in a heatproof bowl.
• Sprinkle the granulated gelatin over the coconut milk and do not stir.
• After 5 minutes, melt the gelatin over simmering water, stir occasionally until completely dissolved.
• Warm the remaining coconut milk in a saucepan, remove from heat and stir in the gelatin.
• Cool.
• Whip the egg whites until stiff, slowly add the sugar.
• Fold the egg whites into the cooled coconut milk.
• Pour the coconut créme over the strawberries in the springform pan.
• Place the second half of the cake on top and lightly press down.
• Place in the refrigerator for minimum of 1 hour.

Ganache

• Bring the heavy cream to a boil, remove from heat and stir in the butter and chocolate and let the mixture cool down.
• Combine the sugar with 3 tablespoons of water and bring to a boil.
• Remove from heat and stir in the créme fraîche.
• Stir the syrup into the chocolate and pour evenly over the torte.
• Return to the refrigerator and cool for minimum 2 hours.

To Serve

• Release the springform and carefully remove.
• Transfer the torte to a serving plate or cake stand.
• Garnish with strawberries or coconut flakes.

• Yield: 1 torte
• Prep Time: Approximately 1 ½ hours, 30 minutes to bake, 3 hours to cool