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1
Preheat the oven to 170 Celsius.
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2
Melt the chocolate and butter together in a double broiler. Separate the eggs and yolks and beat the whites into peaks with half of the sugar. Beat the yolks with the other half of the sugar until white and fluffy. Add the melted chocolate to the yolks, beating constantly until well mixed.
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3
Sift the flour and yeast together and fold into the yolk mixture. Add the almonds and stir. Carefully fold in the whites little by little.
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4
Pour into a greased and floured pan and bake for 25 minutes, until an inserted toothpick comes out clean. Remove from oven and let cool on a rack.
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5
Make the syrup by combining the water, sugar, and brandy in a saucepan on low heat. Let cool and set aside.
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6
Whip half cream with the sugar and the stabilizer. Whip the other half of the cream with the mascarpone. Add the food coloring to the mascarpone mixture and then carefully combine with the sweetened cream.
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7
Cut the cake in half horizontally, drizzle with syrup, and fill with the cream.
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8
Make the glaze by placing the cream into a pan. When it begins to bubble, remove from heat and add the chocolate and butter. Stir until the chocolate is completely melted. Pour over the cake and allow to solidify.
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9
Decorate with strawberries before serving.
