For Truffles: Place chocolate chips, cream and sugar in a small mixing bowl over a double boiler. Stir with a rubber spatula until blended and smooth. Pour into a bowl and chill completely in the refrigerator until firm, about 2 hours. Scoop out the truffles into 1-inch balls and place on a plate. After all have been scooped out, roll each truffle with the palms of your hand, until smooth. Roll each truffle in cocoa powder, coating evenly. Set aside. Yield: 6 truffles.

For Cake: Preheat oven to 400° F.

Cut six rounds of parchment paper and place in the bottom of each 6-ounce soufflé dish. Lightly butter soufflé dishes; coat with sugar. Pour off excess sugar. Place prepared soufflé dishes on a baking pan for easy transferring to the oven.

In a double boiler, combine 1 cup chocolate chips, and ¾ cup butter over low heat. Stir until melted. When melted, set to the side and let cool.

In a small bowl, combine eggs, egg yolks, sugar and vanilla. Mix on high speed to make a light mixture, about 7 minutes. Reduce to medium speed and pour in the chocolate butter mixture. Add the flour and cocoa; mix well. Fill the prepared molds with about ? of the chocolate cake mixture. Place one truffle, slightly flattened, in the center of each dish; fill with remaining cake batter. (May be prepared in advance up to this point). Bake at 400° F for 12 to 15 minutes, or until cake is firm on the sides and top. Remove from oven and let cool for 3 minutes. Use a knife to loosen cakes from the side of the dishes. Invert to serve on a plate. Remove parchment paper. Dust with confectioners sugar.

Lightly whisk whipping cream. Add confectioners sugar. Add a dollop of sweetened whipped cream and a strawberry to the top of each cake. Yield: 6 individual cakes.