Finely grate the chocolate. Melt the butter and melt the chocolate in it. Beat eggs and 120 g sugar until frothy. Stir in the chocolate mixture. Mix coconut flakes, flour and baking powder and fold in.
Pour the dough into a greased springform pan (26 cm Ø) sprinkled with grated coconut, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes on the bottom shelf.
Let it cool down and cut through once. Clean, wash and cut 750 g strawberries into small pieces. Cook in a saucepan until the strawberries have crumbled. Pass the mixture through a sieve and measure 500 ml juice.
Soak the gelatine. Whip 125 g cream and 125 g crème fraîche until stiff, adding 2 tablespoons of sugar. Place the cake ring around the bottom cake base. Spread the cake base with the crème fraîche cream, place the second base on top.
Mix strawberry juice with vanillin sugar. Squeeze the gelatine, dissolve in the still hot juice and chill. Wash, clean and halve the rest of the strawberries. When the juice begins to gel, fold in the strawberries and chill again briefly (do not allow to set too well).
Pour onto the cake base, chill until the topping is firm. Whip the rest of the cream and crème fraîche until stiff, spread on the edge of the cake. Roast the flaked almonds in a pan without fat until golden brown and press them onto the edge of the cake.
Decorate with mint leaves.