3 Eggs
85 grams Sugar
1 teaspoon Vanilla
50 grams Self Raising Flour
30 grams Almond Powder
50 grams Dark Cooking Chocolate, grated
250 grams Fresh Strawberry

65 ml Cream
100 grams Dark Cooking Chocolaate, grated
1 teaspoon Vanilla
3 teaspoon Gelatin Powder
65 ml water
4 Eggs White
65 grams Refined Sugar

180 grams heavy cream
250 grams Dark Cooking Chocolate, raw chopped
1 tablespoon unsalted butter

Mix Egg, vanilla, and sugar till soft and fluffy, add in slowly flour, almond and grated chocolate, stir well.
Pour batter into 23 cm round grease baking pan and lined with bake paper, bake about 20-25 minutes in 180C degree or till done.
When perfectly cook, enter from the pan, cooling down and halfed.
Meanwhile we gonna make Chocolate Mousse, heat cream in sauce pan, off the heat. Add in chocolate and vanilla, stir till chocolate melted and smooth.
Mix gelatine and water, put in microwave about 20 second, pour into chocolate dough.
Beat eggs white until stiff, add in sugar slowly till sugar disolved.
Pour and stir gentle and slowly into chocolate dough.
Prepare 20 round baking pan, cover all over the pan with aluminium foil,layer with sponge on the bottom, mousse and with another sponge, cover with plastic wrap and insert to fridge about 3-4 hours.
Ganache: Heat the cream and butter in little sauce pan over mediun heat and remove the heat before boiling, add in raw chopped chocolate and stir till melted and smooth, cooling down
When the mousse harden enter from the pan, spread the ganache and garnish with strawberry .