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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the cake: In a bowl, beat the eggs until foamy; gradually beat in the sugar. | 2. Beat for 5 to 8 minutes or until the batter falls in ribbons when the beaters are lifted. | 3. Beat in the vanilla. | 4. Stir together the flour, cocoa powder, baking powder and salt; sift half over the egg mixture and fold in . | 5. Fold in the remaining flour mixture. | 6. Remove one-quarter of the batter to a small bowl; gradually fold in the butter. | 7. Gradually fold back into the batter. | 8. Scrape into a greased 8-1/2" springform pan. | 9. Bake in a 325°F oven for 40 minutes or until the cake springs back when lightly pressed. | 10. Let cool in the pan for 20 minutes. | 11. Turn out onto a rack and let cool completely. | 12. For the filling: In a bowl over hot (not boiling) water, melt the chocolate; let cool to room temperature, stirring occasionally. | 13. In a large bowl, whip the cream; set 2 cups aside for the strawberry mousse. | 14. Fold half of the remaining cream into the chocolate; fold in the remaining cream. | 15. In a separate bowl, beat the egg whites until stiff but not dry peaks form; fold into the chocolate mixture. | 16. In a food processor, puree 1 cup of strawberries with the sugar; fold into the reserved whipped cream. | 17. To assemble the cake: Place a 8-1/2" springform pan without its base on a cake plate. | 18. Cut some waxed paper into a 10" x 3" strip; fit the collar around the inside of the ring. | 19. Fit the sponge cake into the pan. | 20. Slice 1 cup of strawberries; arrange half over the cake. | 21. Pour on top of the strawberries the chocolate mousse, smoothing the top. | 22. Arrange the remaining strawberries over the mousse. | 23. Pour the strawberry mousse over the second strawberry layer, smoothing the top. | 24. Cover lightly with plastic wrap and refrigerate until set, about 2 hours. | 25. Before serving, remove the plastic wrap, springform side and collar from the cake. | 26. Dip the whole strawberries into the melted chocolate and arrange around the top edge of the cake. | 27. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
purpose flour	1/3	cup		-	-	-	-
cocoa powder	1/4	cup	unsweetened	49.02	12.4485	4.2139999999999995	2.9455
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
salt	1	pinch		-	-	-	-
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
strawberry	2	cups	sliced	97.28	23.3472	2.0368	0.912
chocolate	6	ounces	bittersweet chopped	1017.198	78.0759	13.2508	72.5136
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
egg white	2			34.32	0.4818	7.194	0.1122
sugar	1	tablespoon	granulated	159.9	30.004	5.005	2.496
strawberry	1	cup		97.28	23.3472	2.0368	0.912
chocolate	2	ounces	bittersweet melted	32.8854	5.3694	1.168	0.8165

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.