Rich Chocolate Torte Cake

Directions

1. Preheat oven to 180 C.Lightly grease a 2 pt. loaf tin and line with baking parchment.
2. Break the chocolate into a heat-proof bowl, add in the coffee and lowfat milk, then stand it over a pan of warm water and stir till cocolate melts. Leave to cold slightly.
3. Cream the butter and sugar together till pale and fluffy. Stir in the egg yolks, flour, cocoa and chocolate till combined. Whisk egg whites till stiff, then beat half into the mix. Lightly mix in the other half and pour into tin. Bake for 40-45 min, or possibly till hard to touch.
4. Meanwhile make the syrup: heat the sugar with 1/4 pint (150 ml) cool water, stirring till dissolved, then boil rapidly for 3 minutes. Stir in brandy and cold.
5. Next make the sauce: mash the strawberries, then sieve to remove the pips.
6. Chill.
7. Cover the cake with a damp tea-towel and cold for 15 minutes. Remove the towel, prick the cake all over with a skewer, and pour on syrup. When cool, remove cake from the tin, peel off paper, and put on to a plate. Cut into slices, arrange each on a plate, then spoon on the sauce. Decorate and serve with cream.