Fried cake with strawberries and chocolate cream

Ingredients:

• 55 g chopped dark chocolate
• 1/4 cup chocolate syrup, plus more for drizzling
• 1 cup chilled heavy cream
• 1 liter of strawberries
• 2 tablespoons of sugar
• 3 tbsp (45 g) unsalted butter
• 6 slices prepared cake (recipe cupcake)

Preparation:

1. In a bowl, beat the heavy cream and 1/4 cup chocolate syrup with a mixer on high speed for 3 minutes until stiff peaks form. Refrigerate the mixture.
   
   Set aside 6 strawberries, remove stems from the remaining berries, chop finely, and mix them with sugar in a separate bowl. Set aside.
2. Melt the chocolate in the microwave on medium-high power for 2 minutes, stirring every 30 seconds. Dip the remaining 6 berries in the chocolate, place them on a baking sheet, and let cool.
3. In a large nonstick skillet, heat 2 tablespoons (30 g) of butter over medium heat. Add the cake slices and cook for 2-3 minutes on each side until golden brown. Wipe out the pan and melt the remaining 1 tablespoon (15 g) of butter. Add the sliced ​​strawberries and 1 tablespoon of water and cook for 2 minutes, until the strawberries release their juices.
4. Drizzle each plate with chocolate syrup. Place 1 slice of cake on each plate. Top with sliced ​​strawberries and their juices. Add a generous dollop of chocolate frosting and chocolate-covered strawberries.