1 lb. dark chocolate, chopped
1/2 lb. unsalted butter, cut into small pieces
8 large eggs
1 lb. local strawberries, cleaned, hulled, and halved
Preheat the oven to 325°F. Remove the top oven rack and position the other rack in the lower half of the oven.
Line the bottom of an eight-inch springform pan with parchment paper and grease the pan well. Wrap two sheets of heavy aluminum foil around the outside of the pan and place the springform pan in a roasting pan. Bring a kettle of water to boil.
Melt the chocolate and the butter together in a double boiler or in the microwave and set aside.
Beat the eggs in the bowl of a stand mixer fitted with the paddle attachment at high speed until they double in volume. Fold the eggs into the chocolate mixture a third at a time, fully incorporating each time.
Pour the batter into the springform pan. Place the roasting pan on the oven rack and very carefully pour the boiling water in the roasting pan until it comes about halfway up the sides of the springform pan. Bake the cake until it has risen slightly, the edges have just begun to set, and a thin-glazed, brownie-like crust has formed on the surface (about 20 to 25 minutes). Remove the springform pan from the water, set on a wire rack and cool to room temperature. Cover and refrigerate until cool.
About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a waxed paper-lined baking sheet, peel off the parchment paper, and reinvert the cake onto a serving platter. Lightly dust the cake with powdered sugar and serve with fresh strawberries and whipped cream.