Mousse Cake

Instructions:
Step 1: Preheat oven to 350°F (175°C). Prepare a springform pan by greasing and lining the bottom.
Step 2: For the brownie base, melt butter and mix with both sugars. Stir in eggs and vanilla. Add cocoa powder, flour, and salt. Mix until smooth and pour into the pan. Bake for 18-20 minutes and let cool.
Step 3: For the vanilla mousse, bloom gelatin in cold water for 5 minutes. Heat gently until dissolved. Whip cream with powdered sugar and vanilla until soft peaks form. Fold in gelatin and spread over cooled brownie. Chill for 30 minutes.
Step 4: For the chocolate mousse, bloom gelatin as above. Melt chocolate with a bit of cream. Whip remaining cream until soft peaks form, fold in melted chocolate and gelatin. Spread on top of vanilla mousse and chill for at least 4 hours or overnight.
Step 5: Once set, remove from pan and decorate with whipped cream, strawberries, and chocolate curls.

Storage and Reheating Tips:
Store mousse cake in the refrigerator covered for up to 4 days. For best texture, serve chilled. Do not freeze or microwave. Garnishes are best added fresh before serving.