1. Wash the strawberries, set aside a few of the prettiest ones for decoration and chop the rest into small cubes. Place them in a bowl, add the sugar, stir and set aside.
2. Grease a 20 x 30 cm baking dish or pan with a little oil and preheat the oven to 180ºC.

HOW TO PREPARE SPONGE CAKE

1. Beat the eggs with a pinch of salt in a mixer until quintuple in volume, in the planetary mixer approximately 5-7 minutes, with the common mixer beat 10-15 minutes.
2. Add the vanilla essence, turn the mixer back on and add the sugar. spoonful by spoonful. Wipe down the sides of the bowl to make sure everything is well mixed.
3. Mix the cornstarch with the 100% cocoa powder in a small bowl.
4. Sift a little of the starch and cocoa mixture over the egg and sugar mixture and using a spatula, gradually incorporate the dry ingredients, making movements from bottom to top very delicately. You should only add more starch with sifted chocolate after the first part has been incorporated. Don't be in a hurry At this stage, make delicate movements, from top to bottom, cleaning the sides until you can add all the starch and chocolate mixture.
5. Transfer the chocolate sponge cake batter to the previously greased baking dish/pan and bake in a preheated oven. Brasiliano for approximately 15-20 minutes or until you do the toothpick test and it comes out clean.

HOW TO PREPARE VANILLA CREAM

1. In a medium saucepan add the cornstarch and 100 ml of vegetable milk, mix well until the starch dissolves.
2. Add the remaining milk and the other ingredients, turn the pan on low heat and stir constantly until thickened, approximately 5-7 minutes.

ASSEMBLY OF STRAWBERRY AND CHOCOLATE DESSERT

1. Add the chopped strawberries and sugar to the baked sponge cake.
2. Add the still hot vanilla cream over the chopped strawberries and refrigerate until cold, approximately 1 hour. Do not cover the dish/mold to prevent steam from forming over the cream.
3. Prepare the chocolate ganache by melting the chocolate in the microwave for 30 seconds at a time, then add the cream and stir well.
4. Pour the chocolate ganache over vanilla ice cream.
5. Decorate the reserved strawberries and keep in the refrigerator until serving. Since it contains fresh strawberries, the dessert spoils more quickly; consume within about 3 days.