Strawberry Mousse Cake

by Chef Rob Sobkowski


Brownie Base Procedure:

  1. Melt the butter and chocolate and reserve.
  2. Sift the flour, baking powder and salt together and reserve.
  3. Add the sugar, eggs and vanilla extract and whip to ribbon stage.
  4. Add the melted chocolate and butter and stir until completely combined.
  5. Gently fold in the sifted flour.
  6. Fold in the sour cream.
  7. Pour the batter into a ½ sheet pan that has been lined with parchment paper and sprayed.
  8. Bake the brownies in an oven that has been pre heated to 325° F just until the center is set, about 35 to 40 minutes.  DO NOT OVER BAKE!!
  9. Once cool cut out 4 disks, 5.5” each.

Maracaibo Procedure:

  1. Bring the heavy cream and glucose to a boil.
  2. Whisk the egg yolks in a bowl until pale in color.  Slowly add the hot cream while whisking.
  3. Return the mixture to a low heat and stir constantly until the egg yolks thicken.
  4. Strain the mixture over the Maracaibo Criolait and mix until blended.
  5. Pour the mixture into the disks and freeze.

Strawberry Procedure:

  1. Whip the heavy cream to very soft peaks and reserve.
  2. Combine the Europa Strawberry Mousse Powder and warm water in a bowl and whisk until completely incorporated.
  3. Using a rubber spatula fold in the whipped cream all at once.
  4. The prepared mousse must be deposited into the desired molds immediately. 

Silver Glaze Procedure:

  1. Bring the Neutral Gel Clear and the water to a boil.
  2. Add the RTU Diamond Glaze Silver and color as desired.
  3. Apply the glaze while it is warm.



1. Prepare 4 – 6.5” x 1.5” metal rings with a light coat of oil and plastic strips.
2. Spread a thin coat of the Darbo Strawberry Marmalade on top of the brownie disks.
3. Sprinkle the marmalade with a coating of the Felchlin caramelized Cocoa Nibs.
4. Place the Maracaibo Cremeux disks on top of the cocoa nibs.
5. Place the prepared metal rings around each disk.
6. Prepare the Bakbel Strawberry Mousse and fill the rings.
7. Smooth the rings and place the cakes in the freezer.
8. Once frozen, remove the cakes from the rings and place on a dipping screen.
9. Prepare the Bakbel glaze and apply to the cakes while the glaze is warm.
10. Place the cakes onto a plate and decorate with the painted hearts red.


Brownie Base

Yield: 1 Half Sheet Pan

145 gr   Butter

210 gr   31152 Felchlin Cocoa Mass, Unsweetened

145 gr   31137 Sao Palme 60% Chocolate

570 gr   Sugar

7 ea      Large Eggs

1 Tbs    Vanilla Extract

85 gr     All Purpose Flour

15 gr     Baking Powder

35 gr     31301 Felchlin Cocoa Powder

7 gr      Salt

170 gr   Sour Cream

Maracaibo Criolait Cremeux

Yield 4 disks, 5.5” each

360 gr               Heavy Cream
35 gr                 Glucose
80 gr                 Egg Yolks
350 gr               Maracaibo Criolait 38%

Strawberry Mousse

200 gr   Europa Strawberry Mousse Powder

250 gr   Warm water

1 liter    Heavy Cream

Silver Glaze

200 gr   Bakbel Neutral Gel Clear

200 gr   Water

100 gr   Bakbel RTU Diamond Glaze Silver

              Color Emulsion Gel Red