Chocolate Strawberry Cream Cheese Mousse Cake
5 oz (150g) semisweet chocolate
1/2 cup (110g) butter
melt over bain-marie
3 eggs
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
mix until thick and light yellow colored
1/3 cup (40g) all-purpose flour
1/4 tsp (1g) salt
mix to combine
8 inch (20cm) springform pan, greased and lined with parchment paper
4 oz (120g) fresh strawberry quarters
Bake at 350F (180C) for about 25 minutes until set
9 oz (250g) fresh or frozen strawberries
¼ cup (50g) sugar
1 tbsp (15ml) lemon juice
place over medium heat
bring to a boil
cook for about 10 minutes until slightly thickens
let cool to room temperature
Let cool completely
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
let it swell for 5-10 minutes
dissolve over low heat
pour over strawberry sauce
9 oz (250g) cream cheese
¼ cup (30g) powdered sugar
Strawberry mixture
mix to combine
1 cup (240ml) whipping cream, 35% fat, chilled
Whip until stiff peaks form
Incorporate into strawberry mixture
spread over the cake
Refrigerate for 4-6 hours or overnight
fresh strawberry halves
chocolate swirls