To prepare the products. Sift flour with baking powder and starch. Wash and thoroughly dry strawberries. * All the ingredients I have listed for cake diameter 16 cm and height 9 cm. * All the cakes I cook in the evening, give to stand in the refrigerator overnight and in the morning decorate.

Prepare the ganache. You will need 200 grams of chocolate and 100 grams of cream. Cream bring almost to a boil. Chocolate to break into pieces. Pour the hot chocolate cream and mix well until chocolate is completely dissolved. Put it in the refrigerator to harden for 4-5 hours (overnight).

To prepare biscuit dough. You will need: 100 g chocolate, 50 g butter, 3 eggs, 80 g of flour 20 g of starch, 50 g sugar, a pinch of salt. Chocolate melt together with butter in a water bath or in the microwave.

Beat with a mixer 3 eggs, sugar and pinch of salt until dense white fluffy - about 10 minutes. Add the sifted flour with starch and baking powder. Pour the melted butter chocolate. Mix on low speed until a smooth mass. This dough goes well with different flavors, e.g. orange peel, lemon or coconut. For this cake I added a lot of fresh, finely chopped rosemary, which gave it a wonderful "pine" aroma. * Despite the fact that for this cake I separated the eggs into whites and yolks, sponge cake turned out quite lush.

Pour the batter into the pan, the laid parchment and bake at 180 degrees for about 40 minutes. Readiness check with a toothpick. Ready to overturn the cake on the grill, remove the parchment and leave to cool.

The cooled cake cut into 2 Korzh. Dark edge trim as desired.

To prepare the cream. Melt 100 g of chocolate 50 g of warm cream, allow to cool and gently stir in the mascarpone. Optionally add in the cream sugar or powdered sugar. Whipping cream is not necessary, because mascarpone is easy "is interrupted in oil." *Instead of mascarpone, you can use cheese, yogurt, heavy cream, and even thick fat sour cream, in this case, the mass you need to add gelatin, so she froze.

To assemble the cake. In the form put the first cake layer, cover with 1/3 portion of cream, put the strawberries, cover with another 1/3 part of the cream, on top put the second cake.

Close the last layer with the remaining cream and refrigerate to harden (overnight). * At this point, the cake is almost ready. This entire process along with the Bundt cake takes less than an hour.

In the morning it only remains to whip the ganache, remove from the cake form and cover it with ganache all over the cake with a knife or trowel, smoothing the surface. Decorate at will. * I have a cake topped with shavings of white chocolate and the remaining cream and strawberries, you can do such cute snowmen, which, of course, possible to use as decorations and any other Christmas desserts.

That's all! chocolate, creamy strawberry, fragrant and elegant cake ready!