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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.
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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.
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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.
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