Lightly coat the insides of ternary 9 by 1 1/2-inch cake pans with melted
butter. Line each pan with parchment wallpaper, then lightly coat the parchment
with more melted butter. Set away.

Preheat the oven to 325 degrees.

Rut 1-inch of water in the bottom half of a double boiler over medium
heating. Place remaining butter and 8 ounces semisweet chocolate in the top
half of the double kettle. Tightly cover the top with film wind. Allow to
heat for 10 to 12 proceedings. Remove from rut, stir until still, and hold at
room temperature.

Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer
fitted with a toddle. Beat on high until slightly thickened and
lemon-dyed, roughly 4 proceedings. Scrape down the sides of the bowl and beat
on high for an more 2 transactions.

While the egg yolks are trouncing, whip 4 egg whites in a large stainless
steel bowl until stiff but not dry, approximately 3 to 4 transactions. Using a rubber
spatula, fold the melted chocolate mixture into the beaten egg yolk
assortment. Add a quarter of the beaten egg whites and stir to integrated,
then gently fold in the remaining egg whites. Divide the batter between the
prepared pans, spreading evenly, and bake in the preheated oven until a
toothpick inserted in the center comes out pick, some 25 to 30 transactions.
Remove the cakes from the oven and allow to cool in the pans for 15
transactions. (During baking, the surface of the cakes will form a insolence; this
crust will normally collapse when the cakes are removed from the oven.)
Reverse 1 of the cakes onto the bottom of a springform pan. Invert the other
2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes
for 30 proceedings.

To prepare the chocolate and strawberry gel, reserve the 12 best-looking
strawberries to decorate the top of the coat. In a food processor fitted
with a metal vane, strain 4 ounces of strawberries (12 medium-sized berries
should sheeny 1/2 cup of strain). Set aside until required. Refrigerate the
remaining berries until required (that includes the 12 berries for
ornamentation)

Heating 1-inch of water in the bottom half of a double boiler over medium
warmth. Position 16 ounces semisweet coffee, the white chocolate and the
strawberry puree in the top half of the double kettle. Tightly cover the
top with film wrapper. Allow to heat for 12 to 14 transactions. Remove from the
heat and stir until tranquil. Transfer to a stainless steel bowlful, using a
rubber spatula to remove all of the melted chocolate assortment. Keep at room
temperature until requisite.

In the bowl of an electric mixer fitted with a balloon worst, whisk the 6
egg whites on high until soft peaks mannikin, around 2 transactions. Continue to
whisk on high while gradually adding 2 tablespoons boodle. Whisk until stiff
but not dry, approximately 30 seconds. Set aside at room temperature until requisite.

Using a hand-held whip, whip the heavy cream in a well-chilled stainless
steel bowl until besotted. Fold a quarter of the egg whites into the melted
chocolate assortment, then fold in the whipped ointment. Now fold in the
remaining egg whites. Set aside at room temperature until requisite.

Assemble the springform pan. Gap 1/2 cup of chocolate strawberry mousse
onto the cake layer in the assembled springform pan. Order 1/2 the amount
of reserved strawberries (not including the 12 for palm), stem side
fine-tune, into the gel. The berries should be arranged in 2 rings: the first
ring existence 3/4-inch from the outside edge of the bar, and the secondment,
inside tintinnabulation, 3/4-inch away from the get-go. Broadcast 3 cups of mousse over
the berries, being careful to keep the berries in post. Holding the pan
by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on
your work rise (this will eliminate air pockets). Position a cake layer
on top of the gel, then repeat the process used on the first cake layer
(1/2 cup gel, remaining strawberries, and 3 more cups gel). Top the
mousse with the remaining cake layer and gently press into post.
Refrigerate the cake for 2 hours (do not halt).