Preheat oven to 180 C.
Lightly grease a 2 pt. loaf tin and line with baking sheepskin.
Break the chocolate into a heat-proof roll, add the coffee and milk, then
stand it over a pan of hot water and stir until cocolate melts. Leave to
cool somewhat.
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
besotted, then beat half into the assortment. Lightly fold in the other half and
pour into tin. Bake for 40-45 proceedings, or until firm to hint.

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

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