Strawberry Chocolate Cake

Method

1. Preheat the oven to 180 ºC (350 ºF). Grease and line the base of a 24cm spring form cake tin.
2. Melt the chocolate over boiling water. Melt the butter, brandy and 100 ml caster sugar over boiling water, and then combine with the melted chocolate.
3. Sift flour, cacao and salt together.
4. Whisk the egg yokes over boiling water until pale and thick.
5. Beat egg whites until soft peaks form. Gradually add the remaining 100 gm of caster sugar and beat to stiff, glossy meringue.
6. Add the chocolate mixture to the egg yokes. Gently fold in the cacao mixture. Add a little meringue to lighten the mixture and then gently fold in the remaining meringue. Spoon the cake mixture into the prepared cake tin and bake for 40 to 45 minutes until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool. Turn the cake out of the tin and place on a serving platter.
7. Make the toffee strawberries. Place the sugar in a heavy frying pan and cook over medium heat for about 8 minutes or until the toffee is golden. Add the strawberries and cook for 5 minutes until the berries are soft.
8. Top the cake with the toffee strawberries and dust with icing sugar. Serve with whipped cream