Preheat oven to 375°F (350°F convection oven).
Chop the chocolate coarsely. Melt 10.5 oz of the chocolate together with the butter and sugar, stirring constantly, over a double boiler. Let the mixture cool completely.
Clean and hull the strawberries. Set aside about 14 oz of evenly sized strawberries and cut the rest into thick slices.
Whisk the eggs and stir them into the cooled chocolate mixture.
In a bowl, combine flour, baking soda, and salt. Then mix it into the melted chocolate mixture along with the remaining chopped chocolate.
Line the baking dish with parchment paper or grease it evenly. Pour the batter into the dish and spread the remaining strawberries evenly on top. Gently press them into the batter.
Bake the cake for about 30 minutes and let it cool afterwards.
Meanwhile, in a bowl, mix together mascarpone, Skyr, brown sugar, and vanilla extract.
Whip the heavy cream until stiff, then fold it into the mascarpone-Skyr-cream. Evenly frost the cake and garnish with strawberry slices.
