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1
Preheat the oven to 180C/350F/Gas 4, 10 minutes before baking.
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2
Oil and line a deep 20.5 cm square cake tin with nonstick baking parchment.
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3
Melt 225g of the dark chocolate in a heatproof bowl set over a saucepan of almost boiling water.
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4
Stir until smooth, then leave until just cool, but not beginning to set.
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5
Beat the butter and sugar ntil light and fluffy.
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6
Stir in the melted chocolate, ground almonds, egg yolks, cocoa powder and breadcrumbs.
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7
Whisk the egg whites until stiff peaks form, then stir a large spoonful into the chocolate mixture.
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8
Gently fold in the rest, then pour the mixture into the prepared tin.
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9
Bake on the centre shelf in the preheated oven for 1 1/4 hours, or until firm, covering the top with tinfoil after 45 minutes, to prevent it over-browning.
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10
Leave in the tin for 20 minutes, then turn out onto a wire rack and leave to cool.
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11
Melt the remaining 125 g plain chocolate with the cream in a heatproof bowl set over a saucepan of amost boiling water, stirring occasionally.
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12
Leave to cool for 20 minutes or until thickened slightly.
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13
Spread the topping over the cake.
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14
Scatter over the white and milk chocolate and leave to set.
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15
Cut into 16 squares and serve decorated with a few freshly sliced strawberries, then serve.
