2 whole eggs and 1 yolk 2 egg whites

Method
Heat up hot water bath to 110 degrees.
When water bath is ready, melt chocolate and butter over double boiler, stirring occasionally. As soon as you start melting butter and chocolate, immediately whip whole egg and yolk mixture in a blender at high speed, and continue whipping until the chocolate and butter mixture is tempered (melted).
Transfer chocolate and butter mixture into a large bowl. Pour whipped eggs on top of butter and chocolate. Do not mix yet. Whip egg whites to a soft peak. Add whites to mixture and gently fold. Do not over fold or you will lose volume. Gently pour mixture into a 9 x 5 inch loaf pan. Bake in a water bath in a preheated oven at 275 degrees for 60 to 70 minutes. While cake is still warm invert pan and remove. If cake is too cool then place in oven to get it hot so it is easier to remove.
To serve, slice cake and place over strained strawberry puree, and white chocolate sauce. Garnish with sliced kiwi or your choice of fresh fruit and whipped cream.

WHITE CHOCOLATE SAUCE
6 ounces white chocolate, cut into chunks 2 ounces heavy cream

Place chocolate and cream in an aluminum or copper saucepan and place it into a hot water bath. Gently simmer and occasionally stir with a wooden spoon until desired consistency. Strain and hold until service. May refrigerate up to one week. If mixture firms up you may add more cream to the mixture.

Note: The size eggs used should be large. Before whipping both egg mixtures, heat them up over a hot water bath to 98 degrees to obtain maximum volume. When making the white chocolate sauce use a wooden not a metal spoon so the aluminum does not discolor the sauce. Do not get the chocolate and butter mixture over 110 degrees.