For the Base

Wash and dry them thoroughly. Set aside 4-5 small strawberries for garnishing and cut the rest into quarters.

Use a blender to crush the chocolate-filled biscuits into fine crumbs and transfer them to a bowl.

Pour the melted butter over the biscuit crumbs and mix well until evenly moistened.

Press the mixture evenly into a heart-shaped springform pan, smoothing the surface with the back of a spoon.

Spread a thin layer of strawberry jam over the biscuit base, then arrange the sliced strawberries in a single layer, pressing them gently into place.

Refrigerate for 30 minutes to set.

For the Chocolate Cream

Finely chop the dark chocolate and place it in a bowl.

In a saucepan, heat the heavy cream until just before boiling. Remove from heat and pour over the chopped chocolate.

Cover the bowl for 1 minute, then stir until smooth and fully combined.

Mix in the butter and cognac until the mixture becomes glossy. Let it cool for 10-15 minutes.

Set aside 3-4 tablespoons of the chocolate mixture for final decoration.

Slowly pour the remaining chocolate cream over the strawberry layer in the pan.

Refrigerate the cake for 2-3 hours until firm.

For Serving

Carefully remove the cake from the pan. Dip a knife in warm water to help loosen the edges.

Melt the reserved chocolate cream in a bain-marie (double boiler). Drizzle it over the cake in decorative lines.

Top with the whole strawberries set aside earlier.

Let the cake sit at room temperature for 15 minutes before serving.