Chocolate Strawberry Cake

For the base: Preheat oven to 170°C convection (approximately 350°F). Line the bottom of a 10-inch springform pan with parchment paper or grease with butter and sprinkle with instant oats.

In the bowl of an electric mixer, beat butter until creamy then alternately add the fructose and egg yolks and beat until foamy. Stir in rum and cinnamon.

Set aside 2 pieces of the chocolate for garnish and grate the remainder into a bowl. Stir in the nuts, baking powder and instant oatmeal and fold into the egg yolk mixture.

In the bowl of an electric mixer, beat the egg whites until stiff and fold into the egg yolk mixture.

Scrape the batter into the pan and bake until golden brown, 45 to 60 minutes. Turn off oven and leave cake in oven for 5 minutes then place on a wire rack to cool completely.

For topping: Split the vanilla bean lengthwise and scrape the seeds into the bowl of an electric mixer. Add the cream and cream stabilizer, beat until stiff and spread over the cake.

Rinse, hull and slice the strawberries and arrange on the cream.

Cut remaining chocolate into pieces with a knife and sprinkle over the cake.