It's rich, luscious and really simple to make.
Fresh strawberries plus chocolate mousse are the basis for a recipe that is particularly appealing as a summer dessert. It has a buttery cookie crust and is served chilled with whipped cream on top.
STRAWBERRY CHOCOLATE MOUSSE CAKE
1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
21/2 cups whipping cream, di-vid-ed
1 tablespoon sugar
In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Stand strawberry halves around 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 boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.)
Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining 1 cup 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 12 servings.
Nutritional analysis per serving: 406 cal., 30 g fat, 76 mg chol., 153 mg sodium, 36 g carbo., 3 g fiber, 5 g pro.
Recipe from California Strawberry Commission.