Chocolate Strawberry Mousse Cake

READY IN: 3hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the cake: In a bowl, beat the eggs until foamy; gradually beat in the sugar.
  • Beat for 5 to 8 minutes or until the batter falls in ribbons when the beaters are lifted.
  • Beat in the vanilla.
  • Stir together the flour, cocoa powder, baking powder and salt; sift half over the egg mixture and fold in .
  • Fold in the remaining flour mixture.
  • Remove one-quarter of the batter to a small bowl; gradually fold in the butter.
  • Gradually fold back into the batter.
  • Scrape into a greased 8-1/2" springform pan.
  • Bake in a 325°F oven for 40 minutes or until the cake springs back when lightly pressed.
  • Let cool in the pan for 20 minutes.
  • Turn out onto a rack and let cool completely.
  • For the filling: In a bowl over hot (not boiling) water, melt the chocolate; let cool to room temperature, stirring occasionally.
  • In a large bowl, whip the cream; set 2 cups aside for the strawberry mousse.
  • Fold half of the remaining cream into the chocolate; fold in the remaining cream.
  • In a separate bowl, beat the egg whites until stiff but not dry peaks form; fold into the chocolate mixture.
  • In a food processor, puree 1 cup of strawberries with the sugar; fold into the reserved whipped cream.
  • To assemble the cake: Place a 8-1/2" springform pan without its base on a cake plate.
  • Cut some waxed paper into a 10" x 3" strip; fit the collar around the inside of the ring.
  • Fit the sponge cake into the pan.
  • Slice 1 cup of strawberries; arrange half over the cake.
  • Pour on top of the strawberries the chocolate mousse, smoothing the top.
  • Arrange the remaining strawberries over the mousse.
  • Pour the strawberry mousse over the second strawberry layer, smoothing the top.
  • Cover lightly with plastic wrap and refrigerate until set, about 2 hours.
  • Before serving, remove the plastic wrap, springform side and collar from the cake.
  • Dip the whole strawberries into the melted chocolate and arrange around the top edge of the cake.
  • Serve immediately.
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