Cake:

1. Preheat oven to 350 degrees.
2. Butter a 9 inch round baking dish, line the dish with parchment paper and butter on top of the paper again. (trust me this prevents the cake from sticking).
3. Using a double boiler, melt the chocolate and butter until smooth. Remove from heat and set aside.
4. In a large mixing bowl, beat the two egg whites on medium-high speed until soft peaks form (this takes a few minutes to achieve). Slowly add the sugar until combined.
5. In another large mixing bowl, whisk the three whole eggs and cocoa powder until just combined. Add the melted chocolate/butter mixture to the bowl and mix until combined. Fold in the egg white/sugar into the batter until just combined, making sure not to overdue.
6. Pour the batter into the parchment lined pan and bake for 30 minutes, rotating once halfway through.
7. The cake is ready once it is set in the center and begins to pull away from the side. Let cake cool completely before removing from pan.

SAUCE:

1. Place all ingredients in a medium saucepan on medium-high heat.
2. Using a spatula spoon, break up the strawberries into smaller pieces and stir constantly until sauce begins to bubble and thicken.
3. Remove from heat and cool before serving.