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Full Online Book HomeLearning KitchenCakesandfrostings - Strawberry Chocolate Mousse Cake
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Cakesandfrostings - Strawberry Chocolate Mousse Cake Post by :jbprice Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1276

Click below to download : Cakesandfrostings - Strawberry Chocolate Mousse Cake (Format : PDF)

Cakesandfrostings - Strawberry Chocolate Mousse Cake

1 cup chocolate cookie or chocolate graham cracker crumbs
3 tablespoons butter or margarine, melted
2 pints stemmed and halved strawberries
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon white sugar

In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan.

Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against side of pan; set aside.

Place chocolate chips in blender container.

In 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 c of 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 might extend about chocolate mixture.

Cover and refrigerate for 4 to 24 hours.

Up to 2 hours before serving, in a medium mixing bowl, beatremaining 1 c cream to form soft peaks.

Add sugar. Beat to form stiff peaks.

Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake.

Arrange remaining halved strawberries on whipped cream.

To serve, cut into wedges with thin knife, wiping blade between cuts.

Makes 1 - 9 inch cake
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