Ingredients
for the Brownie layer
1/2 cup/120g unsalted butter
1 cup sugar
2 large eggs
1 tsp vanilla essence
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
Method
Grease a 9x9" pan, you could line the pan if you wish.
Preheat oven to 175°C.
Melt the butter in a Pyrex dish in the microwave, and when cool put into a stainless steel bowl and then add the sugar, eggs and vanilla and mix with a spatula. Then sieve in the cocoa powder, flour, baking powder and salt. Mix with a spatula. Pour into the lined dish and bake for 45 minutes. If not ready keep another 10 minutes or till a crust forms. Keep it to cool.
Thin Layer of Brownie, wrap in cling foil if not using on same day, When ready for mousse, put at base of a tin on a cake board and then wrap acetate paper which should be higher than the cake layer.
For the mousse layer
180 g Dark Cooking Chocolate 64%
450 g liquid cream
½ teaspoon agar (or 1 sheet gelatine)
Method
Grate/chop the chocolate and keep in a large bowl/dish.
Put a stainless steel bowl for 10 minutes in the freezer
Pour 300 g of the cream into the chilled bowl, beat not too stiff with a hand mixer. Store in fridge.
Add the agar/gelatine (if using sheet gelatine, first soak in cold water till soft and squeeze out the water) in to the remaining 150 g cream in a small saucepan and bring to a boil and pour onto the chopped chocolate. With a whisk/spatula mix until smooth and creamy.
Take out the cream from the fridge and mix in the large bowl half the whipped cream with the chocolate mix and stir gently to loosen it. Then the rest of the cream and mix to incorporate.
Pour the mousse on to the cool brownie layer and keep in fridge to set and refrigerate at least for 3 hours or till needed.
Then decorate the top with set chocolate in a mould and also drizzle on top.
NB. This can be eaten with Vanilla Ice Cream
Comentarios