Defrost the strawberries. Grease a springform pan (18 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
For the dough, chop 150 g of chocolate and melt with 125 g of butter in a hot water bath. Let cool for about 5 minutes. Separate the eggs. Beat egg whites and 1 pinch of salt until stiff. Stir egg yolk and 125 g sugar briefly.
Stir in liquid chocolate butter by the spoonful. Stir in flour briefly. Fold in 2 portions of beaten egg white. Smooth the dough in the springform pan. Bake in the hot oven for about 25 minutes (cake should still be moist inside).
Take out, let it cool down.
For the strawberry coulis, puree half the strawberries and 2 tbsp. orange juice with a hand blender. Place in a pot with jam sugar. Bring to the boil while stirring, boil for at least 4 minutes until bubbly. Fold in the rest of the strawberries.
Allow to cool, stirring frequently.
For the sauce, chop 50 g chocolate. Place in a saucepan with 50 g cream and coconut oil. Melt at low heat while stirring. Let cool down for 10-15 minutes.
For the cream, beat 150 g cream until semi-stiff. Cream mascarpone, 25 g sugar, vanilla sugar and 2 tbsp. orange juice. Fold in the cream. Remove the cake from the tin and place on a cake plate. Spread the mascarpone cream on the cake and spread it loosely.
Spread strawberry coulis on top. Pour chocolate sauce over it.