An elegant and flavorful dessert great for hot summers or fancy dinners. Begins with a scrumptious chocolate serving as a base topped with a refreshing strawberry mousse and a layer of jello. To complete the look, a cream bombe mousse is placed in the center with three mini chocolate chips and chocolate shavings as decoration.

Chocolate cake:
~ 1/4 cup plus 1 Tbsp flour
~ 1 tsp cornstarch
~ 1 & 1/2 Tbsp cocoa powder
~ 3 eggs, room temp.
~ 1/4 cup sugar

Strawberry & Cream Mousse: 
~ 10 oz frozen strawberry, thawed
~ 1 tsp vanilla extract
~ 1/4 cup water
~ 1 Tbsp (1 pkg/7 g) unflavored gelatin powder
~ 4 egg yolks, room temp.
~ 1 egg, room temp.
~ 1/2 cup granulated sugar
~ 1 Tbsp lemon juice

Whipped Cream:
~ 1 & 1/4 cup heavy cream
~ 1/4 cup powdered sugar
~ 1/4 tsp vanilla extract

Strawberry Jello:
~ 1 package strawberry (or cherry or raspberry) jello
~ 1 & 1/2 cup hot water

Step 1: Prepare chocolate cake batter
Flour mixture: sift together flour, cornstarch, cocoa powder.

In the mixer (whisk attachment) mix eggs with sugar until pale and foamy. Add flour mixture.
Line 9″ springform with parchment paper, butter the sides. Pour into baking pan.
Bake at 360°C for 10-12 minutes. Cool it in a pan and on the cooling rack. Cut out circles with 2” cookie cutter for the bombe base.

Step 2: Make strawberry & cream mousse 
Strawberry puree: with blender puree thawed out strawberry with its juices. Place in fridge.

Whipped cream: In a mixer (with whisk attachment) whisk heavy cream with vanilla extract until soft peaks. Place it in the fridge.

Bloomed gelatin: Place 1/4 cup cold water into a wide dish and sprinkle gelatin on the top of it to gloom. Put aside.

Heat up water for water bath. In a heatproof bowl over water bath combine: egg, egg yolks, sugar, lemon juice. Place on the top of simmering water bath and whisk (or use electric beaters) until pale, light and fluffy (almost custard-like in thickness, for about 10 min., 175F). Remove from the heat, add bloomed gelatin and continue whisking until gelatin dissolves. Strain it to remove any clumps. Fold in whipped cream. Divide into two portions:

Portion one: Place 2 Tbsp in small silicone bombe molds. Place it in the fridge until sets.
Portion two: To the second portion add strawberry puree and vanilla extract. Mix until combined.
Pour into a wide and long dish. Place it in the fridge until sets. Once sets, using the same 2” cookie cutter as for chocolate base, cut out circles.

Step 3: Make jello 
Dissolve jello in hot water. Pour into wide 12” long container. Place in fridge. Once sets, using the same 2” cookie cutter, cut out circles.

Step 4: Assembly
Place chocolate cake discs on the bottom, raspberry gelato disk to cover the chocolate cake, and jello disc on top.
Then place cream bombe on top, in the center.
Decorate with 3 mini chocolate chips and sprinkle with chocolate shavings.