Preheat oven to moderate 180°C. Brush two shallow 20 cm round tins with oil or melted butter. Line base and sides with baking paper. Sift flours and cocoa powder three times onto greaseproof paper. Place egg whites in a small, clean, dry mixing bowl. Using electric beaters, beat until firm peaks form. Add sugar gradually, beating constantly until sugar has dissolved and mixture is thick and glossy. Add yolks, beat for another 20 seconds. Transfer mixture to a larger bowl.

Fold in flours and cocoa quickly and lightly. Spread the mixture evenly into prepared tins. Bake for 15 minutes, until cakes are springy to touch. Leave cakes in tins for 5 minutes before turning them onto wire racks to cool. (Optional) cut a dome from the top of each cake and invert so that the base of each cake becomes its upper surface.

Brush the top of each cake liberally with the sugar syrup. Spread a quarter of the whipped cream onto one cake, cover with chopped strawberries. Place the other cake on top. Using a flat-bladed knife, cover cake completely with whipped cream.

Using a vegetable peeler, shave curls from the edge of chocolate block. Press chocolate curls lightly onto cream around side of cake. Using a star shaped nozzle, pipe eight whipped cream stars on top of the cake and decorate them wth the halved strawberries and extra chocolate curls.