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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup chocolate cookie crumbs
3 tbsp butter, melted
2 pints strawberries, halved
2 cups chocolate chips
1/2 cup water
2 tbsp light corn syrup
2 1/2 cups heavy whipping cream
1 tbsp sugar
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly into a 9 inch springform pan. Stand strawberry halves about pan, touching side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
Place chocolate chips in a blender container. In a small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1 1/2 cups cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries may extend about the chocolate mixture. Cover and refrigerate 4-24 hours.
Up to 2 hours before serving, meat remaining 1 cup cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Dollop whipped cream on to of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.
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STRAWBERRY CHOCOLATE MOUSSE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup chocolate cookie crumbs
3 tbsp butter, melted
2 pints strawberries, halved
2 cups chocolate chips
1/2 cup water
2 tbsp light corn syrup
2 1/2 cups heavy whipping cream
1 tbsp sugar
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly into a 9 inch springform pan. Stand strawberry halves about pan, touching side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
Place chocolate chips in a blender container. In a small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1 1/2 cups cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries may extend about the chocolate mixture. Cover and refrigerate 4-24 hours.
Up to 2 hours before serving, meat remaining 1 cup cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Dollop whipped cream on to of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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