1 3/4 cups heavy cream
5 bars (1.5 ounces each) Godiva® Milk Chocolate, chopped

1 tablespoon butter, softened
Cake flour
4 tablespoons Godiva® Hot Cocoa Powder, Dark Truffle Flavor
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs, separated
3 tablespoons vegetable oil
3 tablespoons milk
1/2 teaspoon vanilla extract

1 cup strawberry preserves
2 pints fresh strawberries
2 tablespoons raspberry-flavored or other berry-flavored liqueur or water

Milk chocolate curls (optional)*

Make Milk Chocolate Ganache :
Heat heavy cream in a 2-quart saucepan over medium heat to a boil. Remove pan from heat and add chocolate. Let stand for 1 minute and then stir with a wooden spoon until completely melted and smooth. Cover chocolate ganache with plastic wrap pressing the wrap onto the surface. Refrigerate for at least 8 hours or overnight.

Make Chocolate Chiffon Cake:
1. Position rack in the middle of a 350°F oven. Butter the bottom only of an 8 x 2-inch round baking pan. Lightly dust bottom of pan with mixture of 1 tablespoon each cake flour and hot cocoa powder. Tap out excess.
2. Sift together 1/3 cup cake flour, remaining hot cocoa powder, 1/4 cup sugar, baking powder and salt into a medium mixing bowl. Add egg yolks, oil, milk and vanilla. Beat with a whisk until smooth and set aside.
3. Place egg whites in mixer bowl. Beat with electric mixer at high speed until foamy. With mixer running, add remaining sugar, 1 tablespoon at a time, beating for about 3 minutes or until stiff peaks form. Gently fold egg whites with a rubber spatula into the chocolate mixture. Scrape batter into the prepared pan and smooth the top.
4. Bake for 20 minutes or until the surface of the cake springs back when lightly touched. Transfer pan to a wire rack and cool for 10 minutes. (Cake will fall as it cools to about half the height of the finished batter.) Remove cake from pan and cool completely on wire rack.

Line Mold:
1. Line an 8 1/2 or 9" round springform pan with clear plastic wrap, making it as smooth as possible and having some hang over the side.
2. Using a serrated knife, cut cake horizontally into 2 layers. Place 1 cake layer, smooth-side down in bottom of springform pan. Using a small offset spatula, spread cake with 2 tablespoons of the strawberry preserves.
3. Select about 12 strawberries, each approximately of equal height and shape. Wash, hull and cut each strawberry in half. Arrange the strawberry halves, cut-side against the side of the pan, pointed end up. Fit strawberries side-by-side as tight as possible and press them securely into the cake layer. Cover with plastic wrap and refrigerate until ready to continue.
4. Beat milk chocolate ganache with electric mixer on medium-high speed for 1 minute or until soft peaks form. (You may also beat with a whisk.) Remove cake from refrigerator and spoon the ganache into the center.
5. Spread the ganache with an offset spatula making an even layer and completely filling in the spaces between the strawberries. Spread cut-side of remaining cake layer with 2 tablespoons preserves. Place cake layer, strawberry-side down, over the ganache. Cover the surface with plastic wrap and gently press down on top of cake layer to force ganache into any remaining spaces. Refrigerate for at least 8 hours or until ganache is set.

To Decorate and Serve:
1. Remove side of springform pan. Gently peel away plastic wrap. Slide two wide spatulas under the cake to lift off of the plastic wrap and transfer cake to a serving platter. Refrigerate charlotte while preparing strawberries for decoration.
2. Reserve 1 of the remaining strawberries for garnish. Wash, hull and thinly slice the remaining strawberries. Remove charlotte from refrigerator. Spread 3 tablespoons preserves over the top. Place reserved whole strawberry in the center. Starting at the outside edge, arrange the sliced strawberries in concentric rings, pointed ends toward the center.
3. Heat remaining preserves with the liqueur in a 1-quart saucepan over low heat until melted. Pour preserve mixture through a fine mesh sieve. Using a pastry brush, gently brush the strawberry glaze over the sliced strawberries on top and on the side. Refrigerate until ready to serve. Garnish with milk chocolate curls, if desired.

*To make milk chocolate curls, use 1 bar (1.5 oz.) Godiva® Milk Chocolate. Hold the bar in your hand to warm the chocolate slightly. Using a vegetable peeler, shave the bar in lengthwise strips to form curls.