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Preheat your oven to 180°C and grease and line a 22cm round spring-form cake tin.
Place butter, chopped chocolate, cocoa powder and boiling water into a medium saucepan over low heat. Cook stirring until chocolate and butter are melted. Set aside.
Beat egg yolks and sugar, using an electric mixer, for 5 minutes or until thick. Set aside.
Using your electric mixer, beat egg whites until soft peaks form.
Add the chocolate mixture and almond meal to the egg yolk mixture. Mix until combined.
Gently fold the egg whites into chocolate mixture. Pour into the prepared pan.
Bake for 40 to 45 minutes. Cool cake completely in pan. Serve with cream and strawberries.