1 cup (about 5 ounces) chocolate cookie or chocolate Graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water 2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar
In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom
of 9-inch springform pan. Stand strawberry halves, touching, side-by-side, pointed
ends up with cuts sides against side of pan; set aside.
Place chocolate chips in blender container.
In small saucepan over medium heat, mix water and corn syrup; bring to boil
and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth.
Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff
peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend
Pour into prepared pan; level top. (Points of strawberries might extend
above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup
cream to form soft peaks. Add sugar; beat to form stiff peaks.
Remove side of pan; place cake on serving plate. Pipe or dollop whipped
cream onto top of cake. Arrange remaining halved strawberries on whipped cream.
To serve, cut into wedges with thin knife, wiping blade between cuts.
Yield: 12 servings
Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg
sodium; 36 g carbohydrate; 3 g fiber; 5 g protein
Recipe and photo credit (used with permission):
California Strawberry Commission