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Layered chocolate mousse cakes
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Prep Time:
70 minutes
Cook Time:
55 minutes
Total Time:
125 minutes
Indulgent triple chocolate brownie delight with luscious mousse center and rich dark sauce. What's not to love?
Ingredients:
  • 200g dark chocolate, chopped
  • 200g butter, chopped
  • 275g brown sugar
  • 3 Free Range Eggs, lightly whisked
  • 110g plain flour
  • 35g cocoa powder
  • 60g sour cream
  • 150g dark chocolate, chopped
  • 4.50 gm powdered gelatine
  • 3 Free Range Eggs
  • 375ml thickened cream
  • 150g milk chocolate, chopped
  • 150g white chocolate, chopped
  • 60ml thickened cream
  • 50g dark chocolate
  • 8.00 gm brown sugar
  • Chocolate curls, to serve
Instructions:
  • Preheat the oven to 160°C. Prepare a 20cm x 30cm slice pan by greasing and lining it with baking paper, ensuring the paper overhangs on the two long sides.
  • In a saucepan over low heat, melt the chocolate and butter together, stirring constantly for about 5 minutes until smooth.
  • Combine sugar and egg, then stir in flour and cocoa until just combined. Fold in sour cream until just combined. Pour into the prepared pan and bake for 30 mins, or until a skewer inserted into the centre comes out clean. Cool completely in the pan before serving.
  • Flip the brownie onto a clean surface and cut 6 discs with a 6cm pastry cutter. Arrange the brownie discs on a baking tray. Cut 6 rectangles (10cm x 30cm) of baking paper and lightly grease them. Wrap each brownie disc with greased paper, making a tall collar with the greased side inwards. Secure each collar with a staple.
  • Melt the dark chocolate in a heatproof bowl over simmering water. Dissolve ½ tsp gelatine in 1 tbs boiling water. Combine with melted chocolate. Separate an egg and add yolk to the mixture; place the white in a separate bowl. Stir to combine.
  • Whip ½ cup (125ml) cream with an electric mixer until soft peaks form, then stir it into the chocolate mixture. Next, beat the egg white until soft peaks form using a clean electric mixer. Gently fold it into the chocolate mixture until just combined. Divide the mixture evenly among the prepared baking paper moulds and chill in the fridge for 20 mins to set.
  • For the second mousse layer, follow the same process as before with the milk chocolate. Pour over the dark chocolate mousse and chill in the fridge for 20 minutes to set.
  • For the white mousse layer, follow the same process with the white chocolate as you did with the milk chocolate. Chill in the fridge for 6 hours until fully set.
  • Create a luscious chocolate sauce by gently heating cream, chocolate, and sugar in a small saucepan. Stir continuously for 3 minutes until the chocolate is melted and the sauce slightly thickens. Allow the sauce to cool before using.
  • Gently remove the paper collars from the mousses and elegantly plate them with chocolate sauce and chocolate curls.

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