Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
Place butter, cacao powder in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick, add vanilla extract and set aside. Using an electric mixer, beat egg whites until soft peaks form.
Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine.
Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites.
Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa. Serve with cream and strawberries.
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