Strawberry Cream Cake Under Chocolate Curls

Method 7 steps

1. 01

   Heat the oven to 350 F and line two 8-inch pans. Whisk the eggs and sugar over a pan of simmering water until warm, then beat off the heat 8 minutes until tripled and ribbony.

2. 02

   Sift the flour and cocoa over the foam and fold gently, then fold in the melted butter. Divide between pans and bake 22 to 26 minutes until springy. Cool and split each cake into two layers.

3. 03

   Simmer the water and 1/4 cup sugar until dissolved to make a syrup; cool.

4. 04

   Melt the bloomed gelatin gently, whip the cream with the powdered sugar and vanilla to soft peaks, drizzle in the gelatin and whip to firm peaks.

5. 05

   Brush each sponge layer with syrup and stack with thick layers of cream, then cover the top and sides smoothly. Reserve 1 cup cream for piping.

6. 06

   Warm the chocolate block slightly and drag a sharp knife or peeler across it to make curls; pile them over the top and press some onto the sides.

7. 07

   Pipe rosettes around the top edge, set a strawberry half on each and chill 2 hours before slicing.

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