FLOURLESS CHOCOLATE CAKE

Ingredients......6 eggs, separated, 100gm of castor sugar, 30gm of cocoa powder, 200gm of 70% dark chocolate, melted. Brandy sauce......250 ml of thickened cream, 2 tbs of brandy/ or use a commercial mix of brandy custard. Toffee.......100gm of castor sugar. Preheat your oven to 180 deg C. Beat the egg whites until soft peaks form. Grease and line a 23cm/ 9" round springform pan. Beat the egg whites with the castor sugar until thick and creamy. Mix in the cocoa and melted chocolate. Fold the thickened egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake in the preheated oven for 35 minutes. Cool. To make the sauce, beat together the cream and brandy until thickened. To make the toffee, melt the sugar in a heavy based saucepan over a high heat. Shake the saucepan so the sugar browns evenly. Bring to the boil and cook until golden. Pour onto a sheet of greased baking paper to set. When set break the toffee into large pieces. To serve ...Divide the sauce between each serving dish, top with a wedge of cake, decorate with broken toffee pieces and a large fresh strawberry.