Step 1

Preheat the oven to 325° F. Grease a 9” springform pan and line the bottom with a parchment paper round.

Step 2

Fill a medium-large saucepan with about 2” of water. Place chocolate and butter in a large, heatproof bowl that fits snugly on top of the saucepan. Turn to medium-hight heat and melt chocolate and butter until smooth and homogenous. When completely melted, remove from heat.

Step 3

While the chocolate and butter mixture is still hot, whisk in brown sugar. Let cool until temperature reaches a warm, room temp.

Step 4

When mixture is slightly cooled, add egg yolks, vanilla, salt, and red wine. Whisk to combine. Sift in cocoa powder and whisk once more until mixture is homogenous. Set aside.

Step 5

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment, and begin mixing on medium-low speed until whites become frothy. Increase mixer speed to medium and stream in granulated sugar. When all of the sugar is added, increase mixer speed to high and whip until a medium-soft, silky meringue forms. The meringue is ready when you can pull the whip attachment from the bowl and the peak holds it’s general shape, but the top falls over on itself.

Step 6

Place half of the meringue into the bowl with the chocolate and gently fold to combine. When mostly combined, add the rest of the meringue and continue folding until the mixture is all one color and no meringue streaks remain.

Step 7

Transfer batter to prepared pan and bake for 50-55 minutes, until top is set and a toothpick inserted in the middle comes out mostly clean. Remove from the oven and all to cool in the pan for at least an hour.

Step 8

To yield the cleanest slices, remove ring after 1 hour and transfer cake to the fridge for a bit, preferably overnight, until cake is completely set up.

Step 9

Preheat oven to 350° F and line a sheet pan with parchment paper.

Step 10

Cut strawberries into halves or quarters, depending on the size of your berries. You want the pieces to be fairly large because they will get smaller as they roast. I did a mixture of halved and quartered berries. Place berries in a medium-sized mixing bowl.

Step 11

In a small bowl, whisk together syrup, olive oil, and salt. Pour mixture over the berries and toss to coat.

Step 12

Spread berries into an even layer on the baking sheet and roast for about 40 minutes, stirring every 15 minutes or so, until soft and fragrant.

Step 13

Remove from oven and return to mixing bowl. Pour red wine over the warm berries and fold gently with a rubber spatula to coat. Set aside until you are ready to use.

Step 14

Place the goat cheese in the bowl of a mixer fitted with the whisk attachment. Mix on medium-speed for 30 seconds or so, until goat cheese is soft and broken up.

Step 15

Add heavy cream to the goat cheese and continue to mix on medium-low speed until the mixture begins to thicken slightly. (Make sure to scrape the bottom and sides of the bowl regularly to ensure that all the goat cheese gets combined and isn’t clumpy).

Step 16

When the cream begins to thicken slightly, add powdered sugar and vanilla and increase mixer speed to medium-high. Whip until soft peaks form.