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Triple chocolate brownie mousse cake
Triple chocolate brownie mousse cake
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulge in a decadent triple chocolate mousse cake for a delightful blast from the past.
Ingredients:
  • 200g block milk chocolate, chopped
  • 190g butter, cut into cubes
  • 135.00 gm brown sugar
  • 187.50 ml plain flour
  • 10.00 gm cocoa powder, sifted
  • 3 eggs, lightly beaten
  • 100g white chocolate, broken into squares
  • 200g block dark chocolate, chopped
  • 40.00 gm boiling water
  • 6.00 gm powdered gelatine
  • 600ml thickened cream
  • 70.95 gm caster sugar
  • 3 egg yolks
  • Whipped cream, to serve
  • Fresh blueberries, to serve
  • Fresh raspberries, to serve
  • Icing sugar mixture, to serve
Instructions:
  • In a glass or ceramic heatproof bowl, combine milk chocolate and 160g of butter. Set the bowl over a saucepan of simmering water. Stir occasionally with a metal spoon for 2 to 3 minutes until the mixture is melted and smooth. Allow it to cool slightly before using.
  • Preheat your oven to 160°C (140°C fan-forced) and generously grease a 6cm-deep, 23cm round springform cake pan. Line the base and sides with baking paper for easy removal.
  • In a large bowl, mix together brown sugar, flour, and cocoa powder. Add the egg and cooled melted chocolate mixture, stir until well combined. Gently fold in white chocolate. Transfer the mixture into the prepared pan and level the top. Bake for 20 to 25 minutes until a skewer inserted in the center comes out with crumbs. Allow the brownies to cool completely in the pan before serving.
  • Combine dark chocolate and the rest of the butter in a heatproof glass or ceramic bowl. Melt the mixture over a pot of simmering water, stirring occasionally with a metal spoon, until smooth for 2 to 3 minutes. Let it cool down a bit. In a separate small bowl, pour in boiling water and sprinkle gelatine over it. Whisk with a fork until the gelatine dissolves. Let it cool slightly, then add it to the chocolate mixture. Stir until fully combined.
  • Use an electric mixer to whip cream and sugar until soft peaks form. Mix in egg yolks. Add chocolate mixture and blend until just combined. Spread mousse over chilled brownie, then cover and refrigerate overnight to set.
  • Smooth mousse with fluffy whipped cream, then garnish with fresh blueberries and raspberries. Finish with a sprinkle of powdered sugar before serving.

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