- For the batter
- 450 grams chopped Milk chocolate
- 230 grams butter
- 230 milliliters Whipped cream
- 6 eggs
- 200 grams sugar
- 150 grams Pastry flour
- For the chocolate cream
- 100 grams Double cream
- 250 grams Mascarpone
- 200 grams Milk chocolate
- 30 milliliters dark Rum
- 6 sheets gelatin
- 200 milliliters Whipped cream
For the batter, heat the chocolate, cream, and butter over low heat until melted. Set aside. Beat the eggs and sugar until fluffy, then stir in the chocolate mixture and the flour. Pour the mixture into a greased springform pan (26 cm diameter) (approximately 10 inches) lined with parchment paper and bake in a preheated oven for about 1 hour at 180°C (approximately 350°F). Allow the cake to cool in the pan.
Cut the cake twice horizontally, forming 3 layers.
For the chocolate cream, soak the gelatin in cold water. Melt the chocolate with the cream, drained gelatin, and rum in a hot water bath, and then beat in a bowl over ice water until chilled.
Stir the mascarpone into the chocolate mixture. Whip the cream until stiff and then fold into the chocolate mixture. Spread 2 layers of the cake with 1/3 of the chocolate cream each and stack together. Top with the third layer and coat the entire cake with the remaining cream. Refrigerate for at least 3-4 hours. Meanwhile, for the garnish, melt the chocolate with the coconut oil over a hot water bath. Rinse the strawberries and pat dry. Thinly coat the cake evenly with chocolate icing and garnish with strawberries. Chill the cake again to set, then slice and serve.