250gm dark cooking chocolate, chopped 250gm butter, chopped 50gm caster sugar 4 eggs 350gm toasted ground hazelnuts Topping 100ml cream 130gm dark chocolate, choppedMelt chocolate and butter, stirring occasionally. Beat eggs and sugar until very thick and pale, then fold into the chocolate mixture. Fold in ground hazelnuts. Pour into a buttered and base-lined 20cm springform pan and bake at 180C for 35-40 minutes or until just cooked when tested with a skewer.
For topping, bring cream to the boil and pour it over the chocolate, in a heat-proof bowl. Stir until the chocolate melts and the mixture is well combined. Allow to cool and thicken and then pour over the cooled cake to cover. Stand to set. Store in an airtight container in the refrigerator.
Serve at room temperature with cream and strawberries.