Chocolate Strawberry Mousse Cake - cooking recipe

Ingredients

Chocolate Sponge Cake
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1 pinch salt
3 tablespoons butter, melted
Filling
2 cups strawberries, 1/2 sliced, the rest left whole
6 ounces bittersweet chocolate, coarsely chopped
2 cups whipping cream
2 egg whites
1 tablespoon granulated sugar
Topping
1 cup strawberry, whole
2 ounces bittersweet chocolate, melted

Preparation

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\u00b0F 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.