For the sponge

• Whisk together the eggs, ground almonds & icing sugar until light and fluffy
• Fold in the flour, cocoa powder & butter 
• Separately whisk the egg white with a pinch of salt to soft peaks 
• Gently fold the egg white into the batter 
• Spread the mix over a baking sheet approximately ½ a cm thick
• Back at 180 for 10 minutes until light and springy & leave to cool
• Once cooled stamp out the bases for the cake with 15cm metal rings
• Slice strawberries in half and arrange around the out side of the ring, cut side facing outwards. 
• Tightly pack the remaining strawberries together in the centre of the cake standing up

For the chocolate mousse 

• Melt together the butter, dark & white chocolate over a Bain Marie 
• In a stand mixer gently whisk the egg white to soft peaks
• Slowly add the sugar a little bit at a time 
• Once all the sugar is incorporated increase the speed & whisk until you have a glossy stiff meringue 
• Separately semi whip the cream and put to one side 
• Add a large spoonful of the meringue to the chocolate mix and whisk in
• Carefully fold the remaining meringue a little at a time trying hard to keep as much air in the mix as possible 
• Once fully incorporated do the same with the whipped cream
• Transfer to a piping bag and pipe the mix over the strawberries ensuring you get all the gaps between each strawberry
• Use a pallet knife to smooth over the top for a professional looking finish 
• Chill for 45 minutes until set 
• Apply heat to remove the ring (blowtorch or hair dryer) 
• Enjoy!