We're not drooling, you are.
2 cups milk
½ cup sugar
¼ cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
4 sheets gelatin, hydrated
1 ¼ cup heavy whipping cream
1 round, sponge cake (8-inch diameter)
1 cup fresh strawberries cut in half, plus 1 ¼ cup strawberries, chopped
½ cup light whipping cream
⅔ cup corn syrup
½ cup semisweet chocolate, broken into small pieces
3 tablespoons butter
In a saucepan, add milk and bring to a boil.
In a large glass mixing bowl, add the eggs, sugar, flour, and cocoa powder. Whisk together until the mixture is light and fluffy.
Next, add half the heated milk to the mixture, and stir well.
In the saucepan with remaining milk, pour the new mixture into the pot, and cook on low heat. Mix well until thick and creamy.
Add in the vanilla and gelatin, stir together.
In a large glass bowl, transfer mixture and cover with plastic wrap, then place in fridge to chill.
Once cooled, stir until creamy, and add heavy whipping cream.
Mix delicately, and fold together. Set aside.
In a mold with a removable bottom, lined with acetate cake wrap around the edge, place the sponge cake.
Add the strawberry halves along the sides of the mold, top of the strawberry facing down, and the cut side facing out.
Next, cover the top of the sponge with chopped strawberries. Then, add the chocolate cream mixture and spread evenly.
Refrigerate for about 20 minutes to set.
In a small saucepan, add light cream and corn syrup, mix well and bring to a boil.
Remove from heat, add chocolate and butter. Mix until a smooth syrup forms.
Remove chocolate fraisier from fridge, pour chocolate sauce over until top is covered.
Refrigerate for 1 hour. Remove from mold, and plate. Serve, and enjoy.