Chocolate Strawberry Mousse Cake

Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée

Ingredients:

Brownie layer

• 1 box of Betty Crocker brownie mix
• ¼ cup water
• 1/3 cup oil
• 1 egg

Strawberry Gelée

• ½ cup water
• 3 tsp powdered gelatin
• 450g strawberries
• 2/3 cup sugar
• 1½  tsp lemon juice

Strawberry Cheesecake Mousse

•  1 cup white chocolate chips
• 225g cream cheese, softened
• 2 cup cool whipped*

Method:

Brownie layer: Line the bottom of an 8 inch springform pan with baking paper and cut a long rectangular to line the sides with. Preheat oven to 160°C.

Mix together the brownie mix with  ¼ cup water, oil and egg. Pour into an even layer in the springform pan. Bake for 30-35 minutes. Remove from oven and allow to cool completely.

Strawberry Gelée: Pour  ½ cup water into a small bowl and sprinkle gelatin over top. Set aside until ready to use.
Combine strawberries and sugar in a saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a boil.Remove from heat and purée strawberries using a blender.
Press strawberry  purée through a fine mesh sieve into a large bowl, if you like to remove the seeds. Stir in gelatin and lemon juice.

Strawberry Cheeecake Mousse: Pour white chocolate chips and 2/3 cup strawberry purée into a saucepan and heat over low until melted.
Beat cream cheese until light and fluffy. Stir white chocolate mixture into cream cheese. Fold in the whipped topping*.

Assemble cake: Pour strawberry cheesecake mousse over top of the brownie and smooth outthe top surface. Freeze for 30 minutes while strawberry gelée cools.
Remove from the freezer and pour the strawberry gelée over top. Refrigerate for at least 4 hours.

Remove, unmold from pan, and cut into slices to serve

* Homemade Cool Whipped:

• 115g cream cheese, softened
• 1/3 cup icing sugar
• 1½ tsp vanilla extract
• 1 cup double cream

Method: In a large bowl beat softened cream cheese, powdered sugar and vanilla extract until light and creamy. Set aside.

Add one cup of double cream to a mixing bowl and whip until soft peaks form. Add cream cheese mixture to the double cream  and beat just until stiff peaks form.