140g (about 5 oz) unsalted butter
50ml (about 3.4 tbsp) milk
140g (about 5 oz) dark chocolate, chopped
2 eggs
1 tsp vanilla extract
3 tbsp sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
200g (about 1 cup) sugar
100g (about ¾ cup) all-purpose flour
½ tsp baking powder
For the Cream:
250ml (about 1 cup) heavy cream (36% fat)
50g (about 1.8 oz) chilled mascarpone cheese
1 tbsp powdered sugar
For the Chocolate Sauce:
70g (about 2.5 oz) dark chocolate, chopped (or a mix of dark and milk chocolate)
70ml (about ¼ cup) heavy cream (36% fat)
All ingredients should be at room temperature.
Sift the flour and baking powder together.
In a saucepan, combine the butter and milk, heating until the butter melts.
Remove from heat, add the chopped chocolate, and let it sit for 2 minutes before stirring until smooth.
Allow to cool slightly.
In a mixing bowl, beat the eggs, then add the vanilla, sour cream, and sugar.
Mix until well combined. Add the cooled chocolate mixture, then the flour, and mix well.
Divide the batter into paper liners, filling them about ¾ full, and bake at 170°C (about 340°F) for approximately 25-30 minutes.
Let cool.
For the cream, whip all the ingredients together.
For the sauce, bring the cream to a boil, remove from heat, add the chopped chocolate, and stir until smooth.
Allow to cool.
Top with strawberries for garnish.