Layered chocolate mousse cakes
If you want a dessert that is really going to wow your guests – complete with chocolate layers of creamy mousse, choc sauce and a brownie base – THIS IS IT!
Serves: 6
Ingredients:
Brownie base
- 200g dark chocolate, chopped
- 200g butter, chopped
- 1 ¼ cups brown sugar
- 3 free-range eggs, lightly whisked
- ¾ cup plain flour
- ⅓ cup cocoa powder
- ¼ cup sour cream
- Chocolate curls, to serve
Chocolate mousse
- 150g dark chocolate, chopped
- 1 ½ teaspoons powdered gelatine
- 3 free-range eggs
- 1 ½ cups thickened cream
- 150g milk chocolate, chopped
- 150g white chocolate, chopped
Chocolate sauce
- ¼ cup thickened cream
- 50g dark chocolate
- 2 teaspoons brown sugar
Method:
1. Preheat oven to 160°C. Grease and line a 20cm by 30cm slice pan with baking paper, allowing some to slightly overhang on long sides.
2. To make the brownie, combine the chocolate and butter in a saucepan over low heat. Cook stirring fir five minutes or until chocolate melts and mixture is smooth.
3. Add the sugar and egg and stir to combine. Add the flour and cocoa, stirring until just combined. Add the sour cream, stirring until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer comes out clean. Set aside in the pan to cool completely.
4. Turn the brownie out onto clean surface. Using a 6cm-diameter round pastry cutter, cut six circles from the brownie. Place rounds on baking tray.
5. Cut six 10cm by 30m rectangles of baking paper. Lightly grease the paper with cooking oil spray. With the greased side facing down, place brownie disc at the base or paper and wrap it around the brownie making a tall collar. Secure with a staple.
6. To make the first layer of mousse, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water. Meanwhile, stir one-tablespoon boiling water with half a teaspoon of gelatine in small bowl until gelatine dissolves. Add to the melted chocolate and stir to combine. Separate one egg. Place egg white in a bowl. Add yolk to chocolate mixture and stir to combine.
7. Use and electric mixture to whisk half a cup of the cream until soft peaks form. Add to the chocolate mixture and stir to combine. Use a clean electric to whisk the egg white until soft peaks form. Gently fold into the chocolate mixture until just combined. Divide evenly among prepared baking paper moulds. Place in fridge for 20 minutes to set.
8. Meanwhile, to make the second layer of mousse, repeat steps six and seven with the milk chocolate. Pour over the chilled dark chocolate mousse layer and return to fridge for 20 minutes to set.
9. Now to make the white layer, repeat steps six and seven with the white chocolate. Pour over the milk chocolate mousse layer and place in the fridge to set for six hours or until completely set.
10. To make the chocolate sauce, combine the cream, chocolate and sugar in a small saucepan over low heat. Cook, stirring, for three minutes or until chocolate thickens slightly. Set aside to cool.
11. Remove the baking paper from the mousses. Garnish with chocolate sauce and shavings and you’re ready to serve.
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