Heat oven to 180°C / 350°F / Gas 4. Grease and line the base and sides of a 20cm / 8 in. springform cake tin with baking paper.

Break up the chocolate into small pieces. Place in a heatproof bowl with the butter and heat over simmering water, stirring occasionally until melted. Make sure the base of the bowl is not touching the water.

Remove from the heat, then beat in the sugar, eggs and vanilla until well combined. The mixture may look a little curdled, but don’t worry, it will be fine in the end.

In a separate bowl whisk together the almonds, cocoa, baking powder and salt, then fold them gently but thoroughly through the chocolate mixture.

Use a spatula to help scrape all the cake mixture into the prepared tin, use a spoon to smooth the surface then give the tin a little shake to even it out. Bake in the lower third of the preheated oven for 40-45 minutes until a skewer inserted into the centre of the cake comes out clean, or perhaps with a few crumbs clinging to it.

Allow to cool in the tin for 15 minutes before gently loosening the sides. Cool for a further 15 minutes before removing the base.

When the cake is completely cool, dust with cocoa. Stir together the mascarpone and yoghurt until you have a whipped cream consistency, then and top the cake with a pile of cream and the strawberries.

To make the strawberry flower on top, hull the strawberries, then cut into 5mm / 0.2 in. slices. Arrange the strawberries pointed side up in circles, starting from the outside and working your way in.