Preheat the oven at 350 deg. F (180 deg. C). Prepare an 8 inch springform pan by greasing it with butter.

Pour about 1 inch (2.5 cm( of water in to the pot and place over medium heat. Add the butter and chocolate to the bowl that fits over the top of the pot. Once the water begins to simmer, place he bowl on top and allow the butter and chocolate to gently melt. The technique is called a double boiler.

While the butter and chocolate are melting, separate the eggs, placing the whites in one bowl and the yolks in another. When the chocolate is about 75% melted, remove the mixture from the heat. The heat of the melted chocolate will melt the rest of the mixture. Mix until smooth and set aside

Add 2 tablespoons of the sugar to each of the bowl of egg whites abd egg yolks Whisk the yolks until they are pale yellow and have begun to thicken. Add the vanilla and mix to combine. Pour the chocolate mixture into the egg yolks and mix thoroughly.

With a clean whisk, beat the eggs whites until they form stiff peaks. Gently mix one-third of the egg whites into the chocolate batter with a rubber spatula. Fold in the remaining egg whites gently, taking care to preserve the air in the whites,

Pour the batter into the prepared pan. and bake on the middle rack for 20-30 minutes, or until a toothpick or butter knife inserted into the center comes out with moist crumbs attached. Begin checking for doneness at 20 minutes, checking every 3 minutes. It is important to not over-bake this cake,, as it will loose its creaminess. Serve with whipped cream or vanilla ice cream and strawberries on the side.