To the bowl of cream cheese mixture, using a spatula, fold in the melted chocolate, then the egg whites and finally the whipped cream. Spread half of the cream cheese filling over the cake base. Top with the second layer of cake and the remaining filling, spreading it out in an even layer. Freeze the cake at this step, if needed. Garnish the cake with a rosette of strawberries, letting the slices overlap. Refrigerate for 4 hours or until the filling is set.