• In a bowl mix the eggs with the sugar, whisk until the mixture is thick and frothy (it will take about 8/10 minutes).
• Preheat the oven to 160 °.
• Grease and flour a 24 cm cake tin.
• Sift the flour, starch and cocoa twice.
• Mixing with a spatula from the bottom up, add the flour, taking care to mix it gently so as not to deflate the eggs.
• Pour the mixture into the pan and level the surface.
• Bake for about 30/35 minutes or until the cake is cooked (try the toothpick).
• Let it cool in the cake tin for 10 minutes then transfer it to the wire rack.

For the Filling:

• Beat the eggs with the sugar and the cornstarch with the electric mixer.
• In a saucepan, heat the milk or cream. When it is hot, pour it a little at a time into the eggs and put everything back on low heat. Cook until the cream has thickened, stirring constantly.
• Reduce the chocolate flakes and add it to the cream, stirring until it has melted, turn off and add the butter, stirring constantly. Let it cool down.
• Wash, dry and cut the strawberries into wedges, keeping some of them aside for decoration.
• Cut the sponge cake in two, spread half the chocolate cream and complete with the strawberries. Overlap the other disc, spread the remaining cream and decorate with the remaining strawberries.