• Pre-heat the oven to 325°F (170°C).
• Grease a medium-sized spring form. Mine was heart shaped but you can pretty much use any tin with around a 18-24cm diameter, although baking times will need to be adjusted accordingly.

Cake:

• Heat the butter and chocolate in a pan until just melted.
• Remove from the heat and add the brewed coffee. Set to one side to cool.
• Whisk the eggs, brown sugar and vanilla together for about 30 seconds.
• Add the cooled chocolate mixture and whisk it in, just until everything is nicely combined.
• Add the flour, cocoa and vanilla sugar and once again, whisk just until everything is well combined.
• Pour the batter into the tin and bake for around 18-20 minutes, just until the middle is firm.
• Remove from the oven and allow to cool completely.

Mousse Topping:

• Heat the chocolate (I use a Bain Marie / double-boiler) until just melted. Put to one side until it is no longer warm.
• In a bowl, whip the cream until it starts to form peaks.
• Carefully fold in the chocolate, making sure there are no streaks.
• Pour over the cold cake and then level off the top.
• Cover with cling-film and place in the fridge for at least four hours to firm up.
• When ready to serve, decorate with almonds and strawberries and give yourself a hefty slice. Enjoy!