1. BEAT the egg whites to a stiff foam. Continue beating whilst gradually adding the caster sugar just until mixture holds stiff peaks. Whisk in the yolks one at a time. Sift over the sifted flour and cocoa, gently fold in and then fold through the milk. Spoon the mixture into 2 greased and floured 18cm cake pans.
2. BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested. Stand 10 minutes then turn out onto a wire rack. Cool.
3. PLACE 60g of chocolate and the butter in a saucepan and gently heat, stirring occasionally, until melted and smooth. Add the remaining chocolate and stir to combine. Cool slightly.
4. WHIP together the cream, extra sugar and vanilla until stiff. Sandwich the cakes together with the cream then place on a serving plate. Pour over the glaze and decorate with strawberries.