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1
Grease and line the bottoms of two 22cm (9 inch) tins and preheat your oven to 190C
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2
Break the chocolate into a bowl (reserving 25g) and melt in a heatproof glass bowl over a pan of hot water (or in a microwave on medium power), stirring frequently.
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3
Leave to cool.
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4
In a large bowl, beat the margarine and sugar until light and fluffy.
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5
Gradually beat in the eggs and finally stir in the flour until the mix is smooth.
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6
Fold in the melted chocolate and the reserved chocolate.
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7
Pour batter evenly into your tins.
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8
Bake in a preheated oven at 190C/170C fan/gas mark 5 for 10-12 minutes.
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9
Then reduce heat to 160C/140C fan/gas mark 3.
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10
Meanwhile prepare the meringue by whisking the egg whites and cream of tartar until thick and soft peaks form.
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11
Gradually whisk in the sugar until shiny and stiff and then fold in the almonds.
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12
Spoon meringue over the chocolate brownie mix spreading one cake as smoothly as possible and using a palette knife to form peaks in the other.
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13
Return to the oven and cook for a further 30 minutes until the meringue to golden brown and firm to the touch.
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14
Leave to cool in tin and remove carefully to a wire rack.
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15
For the filling, whip the cream and sugar until stiff and fold in strawberries.
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16
Place the smooth topped cake, meringue side down on a serving plate and top with the filling.
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17
Sandwich with remaining cake, meringue side up.
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18
Decorate with the nuts and strawberries.
