Black chocolate cake with white chocolate cream and a strawberry sauce

Ingredients (cake form diameter - 18 cm):
Chocolate cake
5 eggs
100 g. of flour.
50 g. of cacao powder.
150 g. of sugar.

White chocolate cream :
200 g. of milk.
90 g. of flour.
50 g. of sugar.
200 g of white chocolate.
50 g. of butter.
about 100 g. of milk.

Strawberry sauce:
300 g strawberries.
50-80 g of sugar (depending on strawberries).
7 tablespoons of white wine.
juice of half a lemon.
4 large strawberries for decoration.

Preparation:
Chocolate cake
Separate the whites from the yolks. Beat the egg yolks with the sugar until white. Add cacao powder. Beat whites in a clean, dry bowl with a pinch of salt to strong peaks. Incorporate with a wooden spatula whites with yolks. Sift flour and add it gradually using a spatula into eggs. Work quickly. Put the baking paper on the bottom of form. Bake for 40-45 minutes at 180 degrees in ventilation mode. Let cool and cut into 3 layers.

White chocolate cream
Milk and sugar bring to a boil, remove from heat and incorporate quickly flour (like for profiteroles). Let it cool a bit, then using an electric mixer incorporate in melted white chocolate and softened butter at high speed, gradually adding milk (I used about 100 grams of milk) until creamy consistency.

Strawberry sauce
Blend strawberries, then put into a stew pan with the sugar and white wine and on low heat bring to a boil and collecting the resulting foam with a spoon, cook for a few minutes, stirring at the minimum heat. Allow to cool slightly.

Assembling a cake
Impregnate generously with strawberry sauce using a tablespoon each layer on both sides, cover with white chocolate cream, decorate the cake with strawberry pieces, sprinkle with remaining crumbs of base and pour the remaining strawberry sauce on top of the cake. Put in the fridge for a couple of hours (better 10 hours).
Buon appetito!