Step 1: The Sponge Cake

Yolk Mixture: Whisk egg yolks and 20g sugar until pale. Add corn oil, milk, and GH Chocolate Emulco. Whisk until combined. Sift in the flour and mix until smooth.

Meringue: In a separate bowl, whip egg whites and cream of tartar until foamy. Gradually add 45g sugar and whip until stiff peaks form.

Combine: Gently fold the meringue into the yolk mixture in 3 batches (do not overmix or you lose the air bubbles).

Bake: Pour batter into a 7-inch mold. Bake at 160°C for 25–30 minutes.

Prep: Once cooled, slice a 1-inch thick layer and place it at the bottom of your ring mold.

Step 2: The Dark Chocolate Mousse

Melt: Melt the Chocolate Compound with 50g of liquid whipped cream (microwave or double boiler).

Set: Add half of the bloomed gelatin (melted) into the chocolate mixture. Stir well and let cool to room temperature.

Fold: Gently fold in 150g of the whipped cream (soft peaks).

Layer: Pour this mixture over the sponge cake base inside the ring. Freeze for 20 minutes to set.

Step 3: The White Chocolate Strawberry Mousse

Melt: Melt the White Chocolate Compound with the remaining 50g of liquid whipped cream.

Set: Add the remaining half of the bloomed gelatin (melted) into the white chocolate mixture. Cool slightly.

Fold: Fold in the remaining 150g whipped cream (soft peaks).

Add Fruit: Gently stir in the diced strawberries.

Layer: Pour this white mousse mixture over the set dark chocolate mousse layer.

Chill: Refrigerate the entire cake for at least 4 hours (or freeze overnight).

Step 4: Finish

Glaze: Unmold the cake carefully. Pour the Chocolate Glaze over the top, letting it drip down the sides.

Decorate: Top with fresh whole strawberries and serve cold.