Preheat your oven to 180°C.
Butter the sides and bottom of a loose bottom pan.
Chop chocolate and butter into smaller cubes and melt together in a glass bowl over some simmering water. Set aside to cool. Beat egg yolks and half of the sugar until it becomes pale in color and almost triple in size.
Add the melted butter and chocolate to the egg mixture and blend evenly.
Sprinkle almonds over the mixture and gently fold in.
Beat egg whites until foamy, add cream of tartar and other half of sugar and beat until it forms soft peaks.
Fold a quarter of the whites into the chocolate batter and then fold in the rest.
Work gently and take care not too much of the air you have just beaten in.
Bake for 35-40 minutes and when the cake still has a slight wobble in the middle, remove from the oven and let it cool.
Cover the cake (still in tin) with cling wrap and refrigerate overnight.
Take it out of the fridge about 2 hours prior to serving.
To remove the cake from the tin, you can hold the bottom of the cake tin over heat for a few seconds.
Place a plate of board over the tin and turn it upside down to release the cake.
Now use another plate and turn the cake once more so that the top of the cake is uppermost.
Sprinkle with some icing sugar and serve with fresh strawberries and some praline.
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