Strawberries & chocolate are at the top of our food pyramid 😋
3 1/2 cups dark chocolate chips
2 1/2 cups heavy cream
32 butter biscuits
10 medium strawberries, hulled and tops flattened to the
1 cup dark chocolate chips
1 1/4 cups heavy cream
Freeze-dried strawberries (optional)
Make the whipped ganache: Put the chocolate chips into a large bowl. Warm the cream in a saucepan until just starting to simmer. Pour it over the chocolate chips and leave it to stand for 1 minute. Slowly start to whisk from the middle of the bowl to bring it all together, then whisk it quickly until thick and shiny. Put it into the fridge for 30 minutes, then use an electric hand whisk to whisk it until aerated and lighter in color.
Assemble the cake: Lay a double layer of plastic wrap on your worktop. Arrange 4 rows of 3 biscuits to make a rectangle. Add a layer of whipped ganache on top and spread it evenly over the biscuits. Stack another layer of biscuits on top, then repeat with another layer of ganache.
For the final layer of biscuits, lay 1 on either end of the row, leaving a line down the middle without biscuits. Cover the new biscuits with ganache, then position the hulled strawberries, point side up, along this middle row. Spoon ganache on top of the strawberries and spread it down each side of the row.
To pull the cake into shape, carefully lift either side of the plastic wrap, lifting each row of biscuits. Pull upwards, using your hands to help each side of biscuits lift up and inwards, until eventually they are upright and flattened in a pyramid against the strawberries. Use leftover ganache to fill in any gaps, then set aside.
Prepare the remaining strawberries by turning each upside down and placing it onto the worktop. Starting at the bottom, use a sharp paring knife to cut a petal shape across one edge, and pull it away from the main strawberry carefully. Repeat all around the strawberry and work upwards until you get to the top. Cut out the last middle piece of the strawberry then repeat with the rest.
Make the pouring ganache: Put the chocolate chips into a large bowl. Warm the cream in a saucepan until just starting to simmer. Pour it over the chocolate chips and leave it to stand for 1 minute. Slowly start to whisk from the middle of the bowl to bring it all together, then whisk it quickly until smooth and shiny.
Assemble the cake: Let the ganache cool for a few minutes. Unwrap the cake and put it onto a wire rack over a tray. Pour half of the ganache over it, aiming to completely cover the cake. Once you can see it has started to set, pour the remaining ganache over, to create a second layer. Arrange the strawberry roses in a line along the top, and sprinkle the freeze-dried strawberries over the top. Leave to chill in the fridge for 30 minutes, then cut into slices and serve.