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In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 cup of puree). To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. Remove the parchment paper and refrigerate cakes for 30 minutes. Invert the other 2 cakes onto cake circles. (During baking, the surface of the cakes will form a crust this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Remove from heat, stir until smooth, and hold at room temperature. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Line each pan with parchment paper, then lightly coat the parchment with more melted butter.

Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter.