b)Procedure: Preheat oven to 350º F or 175º C. Put wax paper on the bottom of 10 one-cup-capacity ramekins/ custard cups or use two 9 x 1-1/2-inch round pans.
c)Put on a tray for easier handling. Set aside. For the filling in between the cakes, pick 2 jams of your choice.
d)For the frosting put in a bowl 2 cups chocolate chips, 1/3 cup vegetable lard or butter, 1/4 cup each fresh milk and corn syrup. Spoon on top of cake, allowing it to drip down the sides. Smoothen with a metal spatula.
e)Procedure for the cake (see letter “a”): Put ingredients in a Pyrex bowl and melt the butter and chocolate over a double boiler. Tip: Half-fill pan with water. Put glass or metal bowl on top with the chocolate. To keep it smooth, lower fire to simmering so water does not get into chocolate. Remove from fire. Add granulated sugar. Beat with mixer to cool chocolate. Add milk, salt, vanilla, baking soda, and baking powder. Add eggs one at a time, beating well after each addition. Turn mixer to low speed and add flour. Scoop into 10 prepared ramekins until 2/3 full. Bake 25 to 30 minutes or until cake springs back when center is tapped with a spoon.
f)To assemble cake: Cool cakes completely. Loosen with a metal spatula. Invert on a plate. Remove paper. With a sharp knife, slice cake horizontally into 2. Spread 1 tbsp strawberry jam on the first layer. Top with cake. Drizzle with chocolate glaze (letter “d”).
g)If using two 9-inch round pans, no need to slice the middle. Spread the jam in between layers.