We made a chocolate mousse brownie cake
This cake is something to behold – the base is chocolate brownie, the top layer is chocolate mousse, and then we drizzle it with chocolate ganache. You know. Just in case you were thinking it needed more chocolate. You might want to enjoy this in smallish servings…
For the brownie base:
Prepare the brownie according to the package instructions (you will need 4 free range eggs and 140 g melted butter). However, add 50 g of Lindt mild 70% cocoa chocolate to the batter and mix through. Fill a lined springform tin halfway with the batter (if there is batter left, simply bake it in a smaller casserole for an extra brownie!) and bake at 170°C for 25-35 minutes. Set aside to cool.
For the mousse layer:
For ease, we’ve used one box of Woolworths Chocolate Mousse. In order for the mousse to set well enough to cut through the cake, we’ll need to add gelatine. Soak 2 gelatine leaves in cold water for 5-10 minutes, then squeeze the extra water out of the leaves. Heat a pan with 2 T water and add the gelatine, stir until melted. Remove from the heat, then add ¼ cup milk, followed by the chocolate mousse mix. Add 200 ml whipping cream and beat with an electric mixer for 3 minutes. Scrape the sides of the bowl to ensure that the mixture if thoroughly incorporated. Beat for another 2 minutes until the mixture is brown and fluffy. Spoon the mousse over the brownie cake and leave in the fridge to set for about 90 minutes.
For the chocolate sauce/ganache*:
Heat ⅔ cup cream and add 100 g chopped Lindt 70% cocoa chocolate. Stir until melted and remove from the heat.
*The cake is already quite rich, so this sauce is completely optional.
To serve: Decorate the cake with chocolate shards and drizzle with chocolate sauce.
(Serves 8)
In the mood for some chocolate now?