First bake the sponge cake. Will beat into a soft mousse eggs with sugar, adding one egg. Separately mix the flour, almond meal and baking powder. Add to the butter mixture, alternating with milk. For best quality of baking all ingredients must be at room temperature. At the end add the grated chocolate.

Spread the dough in a greased form. I'm oiling with a special oil for the form from the company Wilton. With him the cakes do not stick to the bottom, so I'm not the form of veiled.

Bake at 180*C for about 20-25 minutes until dry matches. After 10 minutes after baking put the cake from the mold and leave on a wire rack to cool completely.

Now prepare the mousse. For him I prefer to take homemade yogurt, or the yogurt. It taught me how to make one Armenian, since I only eat this because of all the options, in my opinion, this is the most delicious! It is not sour, unlike store-bought yogurt. How to make your own: take a liter of milk. Milk is better to take from Tetra Pak cartons - the type Parmalat. Such milk is better than pasteurized, and there are no extraneous lactic acid bacteria, which very quickly get turned into ordinary milk. I have ordinary milk often turns sour, but from Tetrapak - always excellent yogurt! Milk is heated to 40 degrees, add 2-3 tbsp sour cream and put in a warm place for 12 hours (I have a heating pad under a blanket). During this time, the milk should thicken to thick and slightly fibrous consistency. After that leave the resulting product at a temperature of approximately 17-20*C (not higher) for another 12 hours for aging. All our yogurt is ready, remove it in the refrigerator and store it there. Strawberries (if frozen, defrost) blend it into a puree. Add 2 tbsp of sugar. If the strawberries were fresh, then it can stop. If frozen (as in my case), I prefer to play it safe and pasteurized mass. To do this, I just put a bowl of strawberries in the microwave and bring almost to a boil. Then puree cooled. Meanwhile, soak gelatin in water in proportion 1:5 (or as you have written the instructions).

We mix our yogurt with creme fraiche (creme fraiche, you can easily replace the cream cheese type Philadelphia - but not sour cream!) and the remaining sugar. Whisk until smooth. Mix with the strawberry puree.

Gelatin be heated on a water bath until hot. But do not boil! When boiling the gelatin loses its gelling properties. Pour the hot gelatin in a thin stream in the strawberry mixture, whisking constantly to gelatin evenly distributed and did not form lumps. Let cool until easy solidification. Split mold vystelim on the perimeter of the acetate tape. If not (like me), then fit cut in strips plastic envelope (available at any office supply store) or food film. On the bottom of the form put the cake. Now our soufflé-the weight should mix well with spatula: while beating on the surface, a large number of bubbles on the cake we don't need them, as it looks presentable. With stirring, the bubbles break and now pour on top of cake. Put in the fridge for a few hours. I have for the night.

The next day, take out the cake from the mold, remove the tape - the sides are left smooth and beautiful. Now decorate. I am generally a supporter of minimalism when it comes to decorating (unless, of course, this is not a children's cake or wedding), so I decorated the remaining berries and almond).

Well, a piece: