Chocolate brownie mousse cake

Ingredients

500g or 1 packet of packet mix fudge brownie shop bought.

200g dark chocolate

200g milk chocolate

3 eggs separated

1/2 sheet of titanium strength gelatine leaf

450ml thickened cream

55g caster sugar

Method:

Preheat the oven according to the brownie packet instructions. I used a Coles extra fudge brownie mix. Grease a 23cm springform cake pan and line with baking paper to the top of the tin. I used a square tin for this but you can use round if you prefer.

Remove the brownie a couple of minutes before ready to allow an ultra gooey and fudgy base.

Once cooked remove the brownie from the oven and allow it to cool.

In a microwave-safe bowl melt both the milk and dark chocolates together. Once melted stir until combined and allow to cool for a few minutes.

Add your egg yolks and stir again and set to one side.

Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Once soft squeeze the excess water and leave it in the bowl.

Heat 100ml of cream in a saucepan and bring to a simmer, then add your gelatine and stir, set aside to cool then add to your choc egg yolk mix.

In a bowl whisk the remaining cream till slightly thickened (it’s easier to pour and get a smooth surface if it’s still slightly runny and not stiff peaks). Leave to one side.

In a stand mixer with a whisk attachment, whip the egg whites to stiff peaks, adding the sugar 1 tablespoon at a time until sugar is dissolved.

Fold whipped cream into the chocolate mix then the egg whites alternating until combined.

Pour over the cooled brownie base and chill overnight until set.

To serve, allow to get to room temperature and remove from the tin. Serve with whipped cream.

Enjoy

with love

x

inspired by Delicious magazine chocolate mousse cake, tweaked slightly as there was a lot of mousse but it turned out so tasty! You can also use different brownie flavours or mix up the base of this cake if you prefer.

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