200g block dark cooking chocolate, chopped
125g unsalted butter, chopped
4 eggs, at room temperature, separated
½ cup caster sugar
1 cup almond meal
250g punnet strawberries, hulled, quartered
Ferrero Rocher chocolates, to serve
50g dark chocolate, melted, to decorate
Grease a 20cm x 22cm heart-shaped springform pan. Line base and side with baking paper, extending paper 2cm above pan edge.
Place chocolate and butter in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Cool completely.
Beat yolks and sugar in a small bowl of an electric mixer until pale and creamy. Add to chocolate mixture with almond meal. Fold gently to combine.
Beat egg whites in same, clean bowl of electric mixer until soft peaks form. In two batches, fold into chocolate mixture until just combined. Pour into prepared pan.
Cook in a moderately slow oven (160C) for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Cool completely in pan.
To serve, remove side of pan. Transfer cake to a serving plate. Decorate with strawberries and chocolates. Spoon chocolate into a medium snap-lock bag and squeeze into one corner. Twist bag and snip tip of corner. Drizzle over top.
TIP! Almond meal can be replaced with hazelnut meal, for a change. Cake will sink slightly on standing. It can be made up to four days ahead. Store in an airtight container. Decorate before serving.