Beat the eggs at room temperature with the sugar. Add the soft, creamy butter and a pinch of salt and continue to whisk.
Chop the chocolate, melt it in a bain-marie and add it to the mixture. Add the flour and cocoa, sifted a little at a time into the mixture, stirring with the aid of a spatula. Lastly, incorporate the drained and chopped Fragola Fabbri strawberries.
Pour into a buttered and floured baking tin, forming a layer no more than 1 cm thick. Bake at 180 °C for 30 minutes.