Ingredients:
Chocolate red bean paste (for 2 bases):
1 can of red beans (400 g, drained weight approx. 250-280 g)
5 eggs (size M), room temperature
150 grams of butter
170 grams of sugar
70 grams of cocoa
2 level teaspoons of baking powder
1 pinch of salt
For the strawberry jelly:
200 g fresh or frozen strawberries*
1 tablespoon of sugar
2 level teaspoons of ground gelatin
2 tablespoons of cold water
For the cream:
400 grams of whipped cream
2 level teaspoons of ground gelatin
2 tablespoons of cold water
1-2 tablespoons of powdered sugar
For decoration:
a few strawberries

Preparation:
Place baking paper at the bottom of the 2 springform molds (diameter 20 cm) and stretch the circle around it. Put aside.
Prepare the red bean chocolate paste: Pour the red beans into a strainer, rinse well and drain.
To melt the butter.
In a large bowl, combine the kidney beans, cocoa, baking soda, a pinch of salt and warm (or cold) butter. Puree finely with a hand blender.
Beat the eggs with the sugar for a few minutes until light and creamy. Continue to beat and add the bean-cocoa mixture a spoonful at a time. (Don’t worry if the mass curdles).
Divide the batter evenly into the prepared springform pans and bake in the preheated oven for approx. 25 minutes at 180°C (top and bottom heat). (Use a wooden skewer to check that the dough is no longer sticking).
Take out of the oven and let cool down.
Prepare the strawberry jelly: Line the inside of the springform mold (diameter approx. 17 cm) with cling film. (This will prevent the liquid jelly from spilling).

In a saucepan, soak the gelatin in 2 tablespoons of cold water. Wash the strawberries, dry them and remove the flowers. Puree the strawberries with 1 tablespoon of sugar (or more to taste).
Heat the drained gelatin while stirring (do not boil!) until it is liquid. Remove the pan with the gelatin from the heat and slowly stir in the strawberry puree.
Pour the cooled strawberry puree into the prepared springform pan, place in the refrigerator and let set. (It takes about 1 hour).
When the strawberry puree is set, prepare the cream: In a saucepan, soak the gelatin in 2 tablespoons of cold water. Heat the drained gelatin while stirring (do not boil!) until it is liquid. Remove the pan with the gelatin from the heat.
Whip the cream until stiff. Finally, briefly stir in the powdered sugar and warm (or cold) liquid gelatin.
Place a chocolate base on a cake plate and arrange the cake ring around it. Spread ¼ of the cream on top, place the strawberry jelly on top and cover with ¼ of the cream. Place the second layer of chocolate on top and spread the rest of the cream.
Place the cake in the refrigerator for at least 2-3 hours (or overnight).
Then decorate with fresh strawberries.

Annotation:
*Thaw the frozen strawberries in a bowl then puree with the sugar