Line the base and sides of a 22cm spring form cake tin with baking paper and preheat your oven to 170 degrees.
Boil the water and place it along with the coffee granules into a small jug and stir until the coffee has dissolved.
Place the chopped butter, chocolate, cocoa powder and coffee mixture into a medium saucepan and stir regularly while cooking over low heat for 3 - 4 minutes or until all of the ingredients have melted and combined. Remove the saucepan from the heat and allow the ingredients to cool down a little for 10 minutes.
In the meantime, place the egg yolks and caster sugar into the bowl of an electric stand mixer and beat for 5 minutes or until the mixture is thick and creamy. Transfer to a large mixing bowl and set aside until needed.
Place the egg whites into a clean and dry bowl and using your electric mixer, beat for 8 minutes or until soft peaks form.
Add the cashew meal along with the cooled chocolate mixture to the bowl with the egg yolk mixture and stir to combine. Carefully add half of the egg whites and use a large metal spoon to gently fold through before adding the remaining egg whites and fold through again.
Pour the cake mixture into the prepared cake tin and place into the oven to bake for 45 minutes. Test the cake with a skewer to make sure it’s cooked, you want moist crumbs to stick to the skewer.
Allow the Flourless Cashew and Chocolate Cake to cool completely in the cake tin before carefully removing it and transferring to a serving plate.
Lightly dust the cake with icing sugar and serve with whipped cream and strawberries.