Description Edit

  • Makes 12 servings

Ingredients Edit

Directions Edit

  1. In bowl, mix crumbs and butter to blend thoroughly.
  2. Press evenly onto bottom of 9-inch spring-form pan.
  3. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan; set aside.
  4. Place chocolate chips in blender container.
  5. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute.
  6. Immediately pour over chocolate chips and blend until smooth.
  7. Cool to room temperature.
  8. Meanwhile, in large mixer bowl, beat 1½ cups of the cream to form stiff peaks.
  9. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly.
  10. Pour into prepared pan; level top. (points of strawberries might extend above chocolate mixture)
  11. Cover and refrigerate 4 to 24 hours.
  12. Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks.
  13. Add sugar; beat to form stiff peaks.
  14. Remove side of pan; place cake on serving plate.
  15. Pipe or dollop whipped cream onto top of cake.
  16. Arrange remaining halved strawberries on whipped cream.
  17. To serve, cut into wedges with thin knife, wiping blade between cuts.
Community content is available under CC-BY-SA unless otherwise noted.