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1
Preheat oven to 325u00b0F.
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2
Grease a 10-cup heart-shaped baking pan (or a 9x9-inch baking pan), and dust with flour.
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3
In a large bowl, beat the butter with 1 1/3 cups sugar and vanilla extract for 8-10 mins until the mixture is light and fluffy. Stir the egg yolks into the mixture one by one, then add the almond meal and 1/4 of the grated chocolate. Sift the flour and the baking powder together and fold into the mixture.
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4
In a separate bowl, whisk the egg whites until they are stiff and form peaks. Carefully fold the egg whites into the cake mixture, taking care to keep the mixture light and fluffy.
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5
Pour the cake mixture into the pan and bake 50-60 mins, or until a toothpick inserted in the center of the cake comes out clean. Allow cake to cool in the pan for about 15 mins, then transfer gently out of the pan onto a wire rack and allow to cool completely.
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6
To make chocolate topping, melt the remaining chocolate in a heat-proof bowl over a pan of hot water. Allow the chocolate to cool somewhat, then pour it over the cake while it is still on the wire rack (you may wish to put a baking tray or a plate under the rack to capture the excess chocolate). Allow to set.
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7
To prepare whipped cream, place a metal mixing bowl and metal whisk or beater attachment in the freezer for 10-15 mins. Combine 2 tbsp sugar and 1 cup whipping cream in the chilled bowl and whisk or beat until soft peaks form.
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8
Spread the whipped cream over the center of the cake in a heart shape, then decorate with the strawberries and serve.
