Gianduja cake

Melt 50 g of butter with the chocolate and let the mixture cool. Meanwhile, whip the eggs and add the sugar until the mixture is light and fluffy, then add the chocolate and finally the sifted flour and baking powder. Mix all the ingredients well and pour into a greased and floured pan (for tarts). Bake for 30 minutes in a preheated oven at 160 ° C. Prepare the glaze by melting the remaining 50 g of butter in a saucepan and add the gianduja cream and cream. Once ready, let the glaze cool. Remove the cake base from the oven and gently remove it from the mold, then pour the icing over it. Put the cake in the fridge for about 2 hours. Before serving, decorate with fresh whole strawberries.