INGREDIENTS

INSTRUCTIONS

Lightly coat the insides of three 9 by 1 1/2-inch cake pans with melted
butter. Line each pan with parchment paper, then lightly coat the parchment
with more melted butter. Set aside.
Preheat the oven to 325 degrees.
Heat 1-inch of water in the bottom half of a double boiler over medium
heat. Place remaining butter and 8 ounces semisweet chocolate in the top
half of the double boiler. Tightly cover the top with film wrap. Allow to
heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at
room temperature.
Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer
fitted with a paddle. Beat on high until slightly thickened and
lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat
on high for an additional 2 minutes.
While the egg yolks are beating, whisk 4 egg whites in a large stainless
steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber
spatula, fold the melted chocolate mixture into the beaten egg yolk
mixture. Add a quarter of the beaten egg whites and stir to incorporate,
then gently fold in the remaining egg whites. Divide the batter between the
prepared pans, spreading evenly, and bake in the preheated oven until a
toothpick inserted in the center comes out clean, about 25 to 30 minutes.
Remove the cakes from the oven and allow to cool in the pans for 15
minutes. (During baking, the surface of the cakes will form a crust; this
crust will normally collapse when the cakes are removed from the oven.)
Invert 1 of the cakes onto the bottom of a springform pan. Invert the other
2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes
for 30 minutes.
To prepare the chocolate and strawberry mousse, reserve the 12 best-looking
strawberries to decorate the top of the cake. In a food processor fitted
with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries
should yield 1/2 cup of puree). Set aside until needed. Refrigerate the
remaining berries until needed (that includes the 12 berries for
decoration)
Heat 1-inch of water in the bottom half of a double boiler over medium
heat. Place 16 ounces semisweet chocolate, the white chocolate and the
strawberry puree in the top half of the double boiler. Tightly cover the
top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the
heat and stir until smooth. Transfer to a stainless steel bowl, using a
rubber spatula to remove all of the melted chocolate mixture. Keep at room
temperature until needed.
In the bowl of an electric mixer fitted with a balloon whip, whisk the 6
egg whites on high until soft peaks form, about 2 minutes. Continue to
whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff
but not dry, about 30 seconds. Set aside at room temperature until needed.
Using a hand-held whisk, whip the heavy cream in a well-chilled stainless
steel bowl until stiff. Fold a quarter of the egg whites into the melted
chocolate mixture, then fold in the whipped cream. Now fold in the
remaining egg whites. Set aside at room temperature until needed.
Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse
onto the cake layer in the assembled springform pan. Arrange 1/2 the amount
of reserved strawberries (not including the 12 for decoration), stem side
down, into the mousse. The berries should be arranged in 2 rings: the first
ring being 3/4-inch from the outside edge of the cake, and the second,
inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over
the berries, being careful to keep the berries in position. Holding the pan
by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on
your work surface (this will eliminate air pockets). Position a cake layer
on top of the mousse, then repeat the process used on the first cake layer
(1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the
mousse with the remaining cake layer and gently press into position.
Refrigerate the cake for 2 hours (do not freeze).
continued in part 2

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