250g biscuit crumb
90g melted butter
1 tablespoon cocoa powder
450g dark chocolate
150ml single cream
60g pasteurised egg yolk
100g pasteurised egg white
20g caster sugar
100ml Coole Swan
200ml single cream
Line the base of an 8” round loose bottom round tart ring with parchment paper.
Following this, line the inside of the tin with a strip of acetate. (this will prevent the cake sticking to the side of the tin)
Mix the biscuit crumb, cocoa and melted butter and press into the base of the tin and chill for 25 minutes.
Cut your strawberries in half and place the cut side up against the acetate until the inside of the tin is lined. Chill.
Place the chocolate and cream in a bowl over a pot of gently simmering water and gently heat until melted, set aside.
Whisk the egg white and sugar in a clean dry bowl an whisk until thick and glossy.
In another bowl, whisk the remaining cream and Coole Swan until thick and chill.
Fold in the pasteurised egg yolk to the cooled chocolate mixture, to this fold in the meringue until combined and finally add the semi whipped Coole Swan cream and mix.
Pour this mousse mixture into the cake tin and level off the top and return to the fridge to chill overnight.
To serve remove from the tin and peel off the acetate sheet and top the cake with berries of chocolate shards.