Separate the eggs. Whip the egg whites until stiff. Gradually add 70 g sugar. Beat the egg yolks and 4 tbsp. hot water until creamy. Add the remaining sugar, the vanilla sugar and the salt and whip everything together until creamy. Slide the snow on top of the egg yolk cream. Sift the flour, cornstarch, 2 tbsp cocoa and the baking powder over the top. Fold in loosely with a whisk.
Line the bottom of a cake springform pan (26 cm ø) with parchment paper. Pour in the sponge mixture and smooth it down. Bake in a heated oven at 200 degrees for about 20 minutes. Carefully remove the sponge from the edge with a kitchen knife and cool on a cooling rack. Later, cut the base horizontally twice.
To fill the cake, whip 500 g of whipped cream and the coffee liqueur until stiff.
Chop the chocolate and fold into the whipped cream.
Place a cake ring around the bottom cake layer. Spread half of the chocolate cream on the bottom. Cover with the last cake layer.
Loosen the edge of the mold. Whip the remaining whipped cream until stiff and spread the cake all around with two thirds of the whipped cream. Mix the remaining cocoa powder with the instant coffee, dust the cake with it and decorate with a cake comb.
Finally, place the remaining whipped cream in a piping bag fitted with a nozzle and pipe 12 large puffs onto the cake. Rinse and clean the strawberries. Cut into quarters and loosely tuck into the whipped cream tuffs.