Ingredients:

Countertop:

7 eggs
7 tablespoons sugar
7 tablespoons flour
3 tablespoons cocoa bio Solaris
100g dark chocolate
1 teaspoon baking powder

syrup:

200 ml water
4 tablespoons sugar
2 sachets cappuccino rum

for the filling:

500 ml whipped cream
500 gr mascarpone
200 gr powdered sugar
200 gr strawberries
3 envelopes gelatin
4 tablespoons granulated sugar
for the frosting:

100g dark chocolate
100 ml whipped cream
50 g butter
1/2 envelope gelatin

for decoration:

200 gr strawberries
100g chocolate

Beat eggs with sugar until sugar melts and becomes creamy composition. Add flour, baking powder and cocoa.Add grated dark chocolate race mica.Mix and molded cake dusted with baking paper.Give the in the oven at low heat.
Let it cool and then cut the cake in half.
  While waiting for the cake to cool prepare the syrup of water, sugar and _ capucinno. Mix mascarpone with sugar powder.Prepare gelatin as directed on the package, leave it to cool and incorporated into the cream.
Strawberries cut them into cubes add powdered sugar over them and leave them for 15-20 minutes in a strainer to drain the syrup. Incorporate strawberries in cream.
Begin to assemble the cake. Place the first dough, put in adjustable ring around the cake, moist, then put the cream. level and put above the second leaf.Then prepare the glaze. Heated cream, but without bringing it to a boil. Add grated chocolate and soft butter and mix until smooth. Add gelatin prepared as directed on the package. Pour glaze over the last countertop.
Give the in a refrigerator overnight. Then carefully loosen the ring around the cake.
we can begin to decorate the cake. In the middle sit strawberries.