Preheat the oven to 190°C. Grease the molds with oil or butter. Use two paper molds for each cake for firmness. Beat the butter and sugar with the mixer until creamy. Then beat in the eggs until smooth. Gradually sift the flour and cocoa over the batter and stir in evenly. Fill the molds three quarters full with the batter. Save some for the top layer. Push a piece of dark chocolate into each mold and cover with some leftover batter. Bake the cakes in 12 minutes. Serve as warm as possible and add strawberries to dip in the chocolate.
