1. Preheat the oven to 180°C and grease the mold with margarine. I intentionally didn’t use paper molds because they look prettier that way.
2. Mix the margarine and vanilla extract Add the eggs one at a time as you continue mixing.
3. In a separate mixing bowl, place the self-rising baking flour with the Zùsto. Add in the sifted cocoa powder and mix with a spoon.
4. Add the dry ingredients to the margarine/egg mixture and mix. Finally, add 2 tablespoons of milk.
5. Spoon the batter into the molds – about 20 g per cake. Bake for +/- 10 min in the preheated oven.
6. Allow the cakes to cool for 15 min, then invert the mold onto a cooling rack. Let them continue to cool completely before making the topping.

For the topping

1. Wash the strawberries and remove the crown. Drain them on paper towels so they are “dry” when you put them on the cakes.
2. Whip the cream halfway and meanwhile, spoon by spoon, add the Zùsto as you continue to mix it. Continue beating the cream until whipped.
3. Put the whipped cream in a piping bag and cut off the tip. Pipe a generous dollop of whipped cream (+/- 15 g) onto a cake and place a strawberry on top. Pipe another mini tuft on the tip of the strawberry.
4. Store in the fridge. 

Enjoy!