This recipe for chocolate strawberry mousse cake has 3 delicious layers that will satisfying your dessert craving.
Preheat oven to 325 degrees F.
Grease butter onto the bottom and sides of a 10 inch spring-form pan.
Melt chocolate in the top of a double boiler over medium heat.
Remove from heat and let cool for 5 minutes.
Beat in egg yolks, and vanilla with electric mixer until smooth.
In a new bowl beat egg whites and salt until foamy.
Sprinkle in half of the brown sugar and continue to beat until soft peaks form.
Fold 1/3 of the egg whites into chocolate.
Fold in the remaining egg whites gently. Do not over mix.
Pour batter into the prepared pan. Bake for 13-16 minutes.
The cake will have risen, the edges will look set, and the center will spring back when touched. Set aside to cool for one hour or until completely cooled. Once cooled, the cake will sink down in the center.
Blend the frozen strawberries, cream and condensed milk and sugar to form a paste. Set aside.
Meanwhile heat 1/2 cup water in a sauce pan, once the water starts boiling, add the agar agar powder, and stir well until they gets well dissolved.
Add this agar agar mixture to the blended strawberry mixture and blend for few seconds. Keep aside.
Pour mousse over cooled cake and place in fridge to set for another hour.
Strawberry Gelatin Topping
Dissolve strawberry gelatin in the 1 1/2 cups hot water then add 1 1/2 cups cold water; stir to mix.
When the mousse layer is set, slowly pour cooled strawberry gelatin on top and refrigerate until completely set. About another hour.