Heat the oven to 170 degrees Celsius (340 degrees Fahrenheit) and grease a 24-centimeter (nine- and- a- half-inch) round cake pan.

Break the chocolate into cubes and place in a bowl. Add butter and melt together in a microwave oven or on a Bain-Marie until everything is melted and the mixture is smooth.

Add salt and sugar and beat well until mixture is smooth. Add the eggs one by one, stirring between each addition. Add the milk and stir until smooth.

Add flour and baking powder and mix gently just until the batter is smooth.

Pour the batter into the baking pan and bake for 35–45 minutes or until a toothpick inserted into the center of the cake comes out with damp crumbs.  Cool slightly at room temperature.

Break the chocolate into cubes and place in a bowl. Add whipping cream and melt together in a microwave or on a Bain-Marie until everything is melted and the mixture is smooth.

Pour the coating over the cold cake and cool in the refrigerator for three to four hours until the coating is completely firm.

Cut the strawberries into thin slices and arrange in a fan shape over the chocolate cream. Serve immediately.