1) Preheat the oven to 190C/gas 5.
2) Set a saucepan of water over a medium heat and bring to the boil. Put 180g of the butter and 110g of the chocolate into a bowl that fits on top of the pan, making sure that the base of the bowl does not come into contact with the water. Leave until the chocolate and butter have melted. Remove the bowl from the heat and whisk in the icing sugar.
3) Put the egg yolks and eggs in a separate bowl and set it over the simmering water to warm the eggs. Whisk until light and fluffy. Fold in the chocolate mixture, then fold in the cake flour.
4) Spray 6 (120ml) cake tins with nonstick cooking spray. Fill the tins to 15mm from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the centre, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the centre will not be liquid. Remove them from the oven and let them sit for 1 minute.
5) While the torte is baking, put the remaining 60g butter and 40g chocolate chips into a bowl, melt them as before, and keep the mixture warm.
6) Beat the double cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
7) Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
8) Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmould each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Decorate with mint sprigs and serve.