Strawberry Chocolate Mousse Torte; adapted from Laura Adamache
4 tbsp sugar
4 tbsp flour
2 eggs – egg whites only
2 tbsp butter – room temperature
1 tbsp cocoa powder
1 cup flour
1 cup sugar
1 tsp vanilla sugar
White Chocolate Strawberry Mousse:
½ cup strawberries – washed and sliced
½ cup white chocolate – cut into small pieces
2 cups whip cream – liquid form
1 packet of knox gelatine (or similar)
1 cup bittersweet chocolate
¾ cup whip cream
1 packet of knox gelatin (or similar)
2 cups bakers chocolate – bittersweet
* A springform pan is required– I used a 9”; but I think 7” will work better
1.Start off by making a meringue out of two eggs; add sugar slowly. Once you have achieved stiff peaks, blend in flour, butter, and cocoa powder. I made the mistake of folding in the mixture; I later realized that it isn’t necessary, and you can use a whisk to blend the ingredients in.
3. Preheat oven to 325′C. In a clean dish, whip the eggs and sugar (the mixture should approximately double in volume). Slowly add the flour and vanilla.
4. Spread a thin layer of the cake batter on top of the chocolate meringue layer. Bake for 5-7 minutes, or until golden brown.
5. When the cake sheet is out of the oven, dust it with powdered sugar, and set aside to cool. Once cool, cut the cake into a strip wide enough to surround your springform pan. Use remaining cake pieces to cover the bottom.
6. Prepare the gelatin packet as directed and set aside.
7. Puree the strawberries. I used my magic bullet, but a food processor would do just fine:) In a small saucepan, bring strawberry puree and sugar to to a boil; constantly stirring to avoids burning. Bring heat to a low, and stir for 5 minutes. Remove from stove and set aside and allow to cool
Chocolate Mousse Layer:
10. Prepare gelatin according to packet. In a small saucepan, melt remaining chocolate with whip cream. Once the chocolate melts, remove from heat and add gelatin and pour over strawberry mousse.
11. Place the cake in the fridge for about an hour to set. Once set, garnish with whip cream, strawberries, and chocolate.