Preheat oven to 180 C.

Lightly grease a 2 pt. Loaf tin and line with baking parchment.

Break the chocolate into a heat-proof bowl, add the coffee and milk, then stand it over a pan of hot water and stir until cocolate melts. Leave to cool slightly.

Cream the butter and sugar together until pale and fluffy. Stir in the egg yolks, flour, cocoa and chocolate until combined. Whisk egg whites until stiff, then beat half into the mixture. Lightly fold in the other half and pour into tin. Bake for 40-45 minutes, or until firm to touch.

Meanwhile make the syrup: heat the sugar with 1/4 pint (150 ml) cold water, stirring until dissolved, then boil rapidly for 3 min. Stir in brandy and cool.

Next make the sauce: mash the strawberries, then sieve to remove the pips. Chill.

Cover the cake with a damp tea-towel and cool for 15 min. Remove the towel, prick the cake all over with a skewer, and pour on syrup. When cold, 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.