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1
Make the mousse: Puree halved strawberries in a food processor.
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2
Pass through a very fine sieve into a bowl (you should have about 1 cup puree).
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3
Stir in 1 tablespoon lemon juice; set aside.
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4
Melt the chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside.
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5
Put 1/4 cup cool water into a small bowl.
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6
Sprinkle gelatin over top; let stand until softened, about 5 minutes.
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7
Stir 1/4 cup cream and the confectioners sugar in a small saucepan; bring to a simmer over medium heat.
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8
Add gelatin mixture, and stir until gelatin has dissolved.
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9
Pour into bowl with the melted chocolate; stir until smooth.
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10
Whisk in 3/4 cup strawberry puree; reserve remaining 1/4 cup puree.
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11
Put remaining 1 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment.
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12
Beat on medium-high speed until medium peaks form.
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13
Whisk one-third of the whipped cream into the chocolate mixture.
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14
Fold in the remaining whipped cream using a large rubber spatula.
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15
Refrigerate 1 hour.
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16
Stir remaining 1 tablespoon lemon juice into the sliced berries.
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17
Fold berries into mousse; refrigerate 1 hour.
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18
Preheat the oven to 425F.
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19
Make the cake: Coat a 12 x 18 x 1-inch rimmed baking sheet with cooking spray.
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20
Line bottom with parchment paper, and spray parchment.
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21
Dust with flour, and tap out excess.
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22
Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water.
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23
Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes.
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24
Attach bowl to mixer fitted with whisk attachment.
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25
Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
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26
Remove bowl from mixer; sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest.
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27
Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides.
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28
When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
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29
Pour batter into prepared baking sheet; smooth top.
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30
Bake until center springs back when lightly touched, 7 to 12 minutes.
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31
Invert, and unmold cake onto a parchment-lined wire rack; peel parchment from cake, and let cool completely.
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32
Assemble the cake: Cut cake crosswise into 3 rectangles.
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33
Set 1 layer, top side down, on a wire rack set over a rimmed baking sheet.
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34
Brush with half of the remaining strawberry puree.
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35
Spread a 3/4-inch-thick layer of mousse (about 2 cups) over the top.
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36
Top with second cake layer, top side up.
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37
Brush with remaining strawberry puree; spread with a 3/4-inch-thick layer of mousse.
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38
Place third cake layer on top, top side up.
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39
Refrigerate at least 2 hours (preferably overnight).
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40
Trim sides of cake to be straight.
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41
Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat.
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42
Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes.
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43
Stir until smooth.
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44
Stir in salt and lemon juice.
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45
Let stand until ganache is pourable and has cooled slightly.
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46
Pour ganache over top of cake, allowing it to drip down sides.
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47
Refrigerate assembled cake 1 hour before serving.
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48
Using 2 large spatulas, transfer cake to a serving platter.
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49
Garnish with strawberries.
