Strawberry- Chocolate Charlotte Cake

INSTRUCTIONS

Break the black chocolate into pieces and put it in a bowl.

Place in a pan 250 grams of cream and heat it. Remove from the heat just before boiling and add to the bowl with chocolate. Leave a few seconds and slowly stir with a silicone spatula until it is incorporated into the chocolate. Leave aside to cool.

Beat 250 grams of cream (cream must be frozen), at high speed until it gets a thicker form. Then we take some of the whipped cream, add it to the chocolate mixture and mix.

Add the chocolate mixture to the rest of the whipped cream and mix with gentle motions until you get a gentle mousse.

Wash the strawberries well and grind them to the blender. Beat the vegetable cream together with 5 tablespoons of sugar until whipped, add the yogurt and the mashed strawberries and beat again until the strawberry mousse has a viscous form.

Take a round shape pan, with detachable bottom.

In a bowl place 1 cup of milk and a little liqueur to soak up the lady fingers

Dip for a few seconds the lady fingers in milk and place a layer of the form. Cut the lady fingers, so as to cover the whole surface of the form.

To easily cut the lady fingers,  first dip in milk, then cut them in the size you want.

On the  lady finger layer, lay the strawberry mousse, then another layer of lady fingers, and then the chocolate mousse.

Place the cake in the refrigerator for a whole day to freeze.

Take the cool  cake and place lady fingers around it, witch you have dipped in milk first.

Decorate the cake with fresh cut strawberries, cigarillos, chocolate peels or anything you like!