Puree creme fraiche, eggs, and vanilla extract in a blender until smooth.

Pour melted chocolate into the running blender and puree until smooth and emulsified.

Sift together sugar, salt, flour, cocoa powder, and atomized chocolate.

Create a well in the center of the dry ingredients and stir in the wet mixture.

Let the mixture rest for 30 minutes at room temperature.

Press the mixture through a spaetzle press or potato ricer into a large pot of boiling water.

Cook the spaetzle until they float, then cook for an additional minute.

Drain the spaetzle and toss with a pinch of salt and olive oil.

Heat a griddle or large pan and coat with oil.

Toss the cooked spaetzle onto the hot griddle with macerated strawberries, cooking until the spaetzle crisps slightly.

Top with chocolate meringue and strawberry sorbet to serve.