Strawberry cake with chocolate and mint

Preheat the oven to 200 ° C. Heat the whipped cream against the boil. Add the chocolate and let it melt with stirring. Stir in the chopped fresh mint and let the chocolate cream cool and stiffen outside the refrigerator.

Grease the molds and divide the dough pieces over them. Let the dough slightly overhang. Pierce it here and there with a fork. Bake the dough bottoms for 10-15 minutes and allow to cool.

Flip the dough trays out of the molds. Divide the jam over the dough base. Then coat the chocolate cream. Place the strawberries on top and add a dash of pepper. Garnish with mint.