Strawberry Madeira Cream: In large bowl, whip cream with sugar; fold in sliced strawberries and Madeira. Cover and refrigerate for up to 4 hours.

In heatproof bowl set over gently simmering water, melt bittersweet chocolate with 1/2 cup (125 mL) of the butter. Remove from heat; let cool slightly.

Meanwhile, in separate bowl, beat together 2 eggs and 2 egg yolks (set aside remaining egg whites) and sugar until pale and doubled in volume. Stir in chocolate mixture until smooth. Stir in flour. In separate bowl, beat remaining egg whites until stiff peaks form. Fold into chocolate mixture. Refrigerate for 1 hour.

Heat large nonstick skillet over medium-low heat; brush with some of the remaining butter. Pour in batter, using 1/4 cup (60 mL) for each pancake, spreading slightly and leaving 3/4 inch (2 cm) between each one. Cook until bottoms are firm and slightly browned, about 3 minutes. Turn and cook until firm to the touch, 2 to 3 minutes.

(Make-ahead: Place on waxed paper–lined tray; let cool. Cover with plastic wrap and let stand for up to 4 hours or refrigerate for up to 1 day. Rewarm in 350F/180C oven for 5 minutes.) To serve, place one pancake on each plate; spoon Strawberry Madeira Cream over top.