Ingredients
1
box (1 lb 3.8 oz) fudge brownie mix
1/2
cup miniature semisweet chocolate chips
1/2
cup vegetable oil
1/4
cup water
2
eggs
2
tablespoons water
1
tablespoon unflavored gelatin (1 1/2 envelopes)
1
bag (16 oz) frozen whole strawberries, thawed
1 1/2
cups whipping cream
1/2
cup powdered sugar
Chocolate curls, if desired
Strawberries, if desired
Fresh mint leaves, if desired
Preparation
Heat oven to 350°F. Grease bottom only of 10-inch springform pan with shortening. In large bowl, beat all base ingredients 50 strokes with spoon. Spread in pan. Bake 35 to 40 minutes. Cool completely, about 1 1/2 hours.
Meanwhile, in medium saucepan, place 2 tablespoons water; sprinkle gelatin over water. Let stand 1 minute to soften. In food processor bowl with metal blade or blender, place strawberries. Cover; process until smooth. Add to softened gelatin; mix well. Cook over medium heat until gelatin is completely dissolved. Cover; refrigerate until mixture is slightly thickened, about 1 1/2 hours.
In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate until set, about 2 hours. Just before serving, garnish torte with chocolate curls, straberries, and mint leaves. Store in refrigerator.
