Prep: Preheat your oven to 150°C (300°F).

Melt Chocolate Base: Combine the butter and chopped dark chocolate in a heatproof bowl. Melt gently over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and whisk in the 55g of hot milk until combined.

Mix Dry into Wet: Sift the low-gluten flour and cocoa powder directly into the chocolate mixture. Whisk until just combined and no dry streaks remain.

Add Yolks: Add the 3 egg yolks to the batter and whisk until you have a smooth, thick, and homogeneous chocolate batter.

Whip the Meringue: In a separate, impeccably clean and dry bowl, whip the 3 egg whites with sugar using an electric mixer. Continue whipping until you reach stiff peaks—the meringue should be glossy, and the peak should stand straight up when you lift the whisk.

Fold: Add about one-third of the meringue to the chocolate batter and fold gently to lighten it. Then, pour this mixture back into the remaining meringue. Using a spatula, fold gently but thoroughly until no white streaks remain. Be careful not to deflate the air.

Bake: Pour the batter into the prepared pan. Gently tap it on the counter to release large bubbles. Bake on the middle rack for 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Immediately upon taking it out of the oven, invert the cake pan onto a wire rack. Let it cool completely upside down in the pan. This prevents it from collapsing. Once cool, run a knife around the edges to release it.

Prepare the cake: Wrap the cooled cake with an acetate strip or cake ring.

Make Cheese Base: In a bowl, beat the softened cream cheese and 20g of sugar until smooth and creamy. Add the strawberry jam and mix until fully incorporated and smooth.

Bloom Gelatin: If using gelatin sheets, soak them in a bowl of ice water for 5-10 minutes until soft. Squeeze out all excess water. Heat the 40g of milk until hot (not boiling), add the softened gelatin, and stir until it's completely dissolved. Let this mixture cool to room temperature.

Whip Cream: In a chilled bowl, whip the 150g of cold whipping cream until it just reaches a thick, pourable consistency similar to yogurt or soft-serve ice cream (soft peaks). Do not overwhip.

Combine: Gently fold the whipped cream into the strawberry-cheese mixture until nearly combined. If using, add the pink food coloring and mix until evenly combined. Finally, pour in the cooled, liquid gelatin and fold everything together until uniform.

Pour & Set: Pour the strawberry mousse over the chocolate cake layer in the prepared pan. Smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, until the mousse is completely firm to the touch.

Make Ganache: Place 60 g of dark chocolate and 75 g of whipping cream into a bowl. Heat it over a water bath, stirring until completely melted and smooth. Let it cool to hand-warm temperature.

Glaze the Cake: Remove the set cake from the fridge. Pour the lukewarm ganache onto the center of the cake.

Final Chill & Decorate: Return the cake to the fridge for 20-30 minutes to let the ganache set. Before serving, dust the top lightly with cocoa powder and decorate with fresh strawberries. Slice and enjoy.