Ingredients
Sponge Sheet
1lb 8 oz White Sponge Cake Mix
18 oz  Whole eggs
4 1/2 oz  Water
4 1/2 oz  Milk

Chocolate Rings
6 oz  Light brown sugar
3 oz  Butter
1/2 tsp  Salt
1/2 tsp  Vanilla Extract
2 oz  Maracaibo 65%
1 ea  Whole egg
3 1/2 oz  All purpose flour
1 oz  Cocoa Powder
1/2 tsp  Baking powder

Strawberry Mousse
1 qt  Heavy cream
12 oz  Strawberry Purée
6 oz  Swiss Dream Neutral
Kirsch, to taste

Preparation
Sponge Sheet
Line 1 1/2 full sheet pans with a silpats. Place White Sponge Cake Mix, eggs and water into a mixer with the whip and whip on high speed for about 2 minutes. When the batter comes to a light foam add milk and continue to whip on high speed until it reaches ribbon stage. Pour the batter onto the prepared sheet pans and spread it even with a spatula. Bake the sheet in an oven that has been pre heated to 400°F for about 10 minutes or until the cake springs back when gently pressed. Once the sheet has cooled, remove from pan and cut out 24–3" x 2" ovals.

Chocolate Rings
Sift together flour, Cocoa Powder and baking powder and reserve. Melt Maracaibo 65% in a microwave oven and reserve. Place sugar, butter, salt and Vanilla Extract in a bowl with the paddle attachment and cream on medium speed until they are light and fluffy. Stop the machine and add melted Maracaibo 65%. Continue mixing until all ingredients are completely incorporated. Scrape down the bowl. With the machine running, add the whole egg and continue mixing until all ingredients are completely combined. Stop the machine and scrape down the sides of the bowl. Continue to mix the batter for another 30 seconds to ensure all the ingredients are fully incorporated. Stop the machine and add the sifted flour. Turn the mixer on low speed just until the flour is incorporated. Remove the bowl from the mixer and stir the batter with a rubber spatula to be sure everything is combined evenly. Pipe the batter into just the rings of 2 Flexipan sheets #M372 Q. Bake the rings in an oven that has been pre heated to 350°F just until they are firm to the touch. Place the Flexipans into the freezer and when the rings are frozen, remove them from the molds and return them to the freezer.

Strawberry Mousse
Whip heavy cream to medium peaks and reserve in refrigerator. Place Strawberry Purée in a bowl and heat to 100°F. Whisk in Swiss Dream Neutral and allow the mixture to cool slightly. Fold in reserved whipped cream, and then Kirsch to taste.

Setting
Pipe a small ring of Strawberry Marmalade around the edge of the sponge cake ovals and place a chocolate ring on top of the marmalade. Thin down some Strawberry Marmalade with a little simple syrup and fill the center of the rings. Place the rings back into the freezer. Prepare the Strawberry mousse and pipe it into the Flexipan molds, filling them up 3/4 of the way. Place the sponge cake ovals onto the strawberry mouse, chocolate side down and flatten off the tops with an off set spatula. Return the molds to the freezer until frozen.

Decoration
Remove the savarins from the molds and allow them to defrost before serving. Fill the centers with chopped strawberries macerated in sugar and orange liqueur.

Specialty Ingredients
#28005 Ponthier Strawberry Puree
#41005 Bakbel Strawberry Marmalade
#31301 Felchlin-Swiss Cocoa Powder
#31118 Felchlin-Swiss Maracaibo 65%
#22202 Swiss Dream Neutral
#22140 White Sponge Cake Mix
#90072 Vanilla Extract