Ingredients
Method
1.Line the base and sides of a 20cm springform pan with baking paper.
2.Cut mud cake into 1.5cm even slices. Line base of pan with cake, trimming and joining to fit.
3.In a small jug, vigorously whisk gelatine into water until dissolved, then cool slightly.
4.In a bowl, whisk yolks and gelatine mixture into melted chocolate, leaving to cool slightly.
5.In a bowl, whip cream until soft peaks form. Fold half the cream into chocolate mixture. 4. In a clean, dry bowl, beat egg whites until soft peaks form.
6.Lightly fold into chocolate mixture until well combined. Spoon over cake and smooth top. Chill for 2 hours.
7.Dissolve extra gelatine in extra water as in Step 2. Cool slightly. In a bowl, stir into strawberry purée and chill until mixture is the consistency of unbeaten egg whites.
8.Using a large metal spoon, fold remaining cream into strawberry mixture. Pour evenly over mousse.
9.Chill for 4 hours or overnight until set.
10.When ready to serve, release cake from pan and remove paper. Top with extra halved strawberries.
