Chocolate and Strawberry Cake with Condensed Milk

Melt butter with chocolate, pour the chocolate-butter mixture into the eggs and flour, and mix until smooth.

Whisk the egg yolks with half of the sugar until fluffy, gradually add the flour mixed with starch.

Whip the egg whites with a pinch of salt to stiff peaks, adding the remaining sugar. Gently fold the whites into the chocolate mixture, pour the batter into a greased pan, and bake at 180°C for 30-35 minutes.

Whip the cream until fluffy.

Dissolve gelatin in 30 ml of water and let it sit for a while. (about 20 minutes)

Boil the condensed milk, it's better to do this in advance. Cook for at least 4-5 hours for it to become dark and thick. Cool the boiled condensed milk, transfer it to a bowl, add vanilla extract, and whip. Gradually fold in the whipped cream into the condensed milk.

Whip the egg whites separately, adding the gelatin solution heated to 60°C. Gently fold the egg whites into the condensed milk mixture; once the mixture is homogeneous, the cream is ready.

Spread the cream over the chocolate layer and place the cake in the refrigerator for 2 hours. Once the cream sets, you can remove the cake from the mold and decorate the joint of the cream and layer with chocolate. For this, cut strips of desired size from regular paper, spread melted chocolate on them, and stick the strips to the side of the cake.

In a few minutes, the chocolate will harden in the fridge, and the paper should be carefully removed from the edge. Decorate the finished cake with strawberries, using melted chocolate to stick the berries on.