For sponge cake beat the egg yolks with the icing sugar. Add the sifted flour, cocoa and mix thoroughly. 1/2 Cup of butter to melt, add the crushed nuts. Beat the whites with a pinch of salt until stable peaks. Gently combine the butter, nuts, chocolate and whipped egg whites. Baking dish (I have 15cm diameter) grease with butter, sprinkle with flour and pour the dough. Bake in a preheated 200 degree oven for 40-50 minutes until dry matches. Ready sponge cake cut into three layers and leave to cool. For the cream: heat the cream with broken chocolate until it dissolves (but do not boil and do not heat very much). Remove from heat, add 2 tbsp of butter and stir. Cool and blend (I didn't want the cream to thicken, so I had to add thickener).

Put the cake together. The lower layer generously spread cream and sliced strawberries. Cover with the second crust, brush with cream and add slices of banana. To place top crust, coat the whole cake with cream. Boca sprinkle coconut and decorate the top with strawberries. You can treat yourself.