Chocolate Mousse Cake

Ingredients:

Brownie Base:

• 1/2 cup unsalted butter (+ 1 tbsp of butter)
• 3/4 cup dark cooking chocolate
• 3/4 cup brown sugar
• 2 eggs
• 1/3 cup all-purpose flour

Mousse:

• 2 cups milk cooking chocolate
• 2 cups dark cooking chocolate
• 6 eggs
• 2 gelatine leaves
• 3 1/2 cups heavy cream
• 1 tsp vanilla extract
• 1/2 cup caster sugar

Instructions:

Brownie Base:

1. Preheat the oven to 180°C / 350°F. Grease an 8-inch springform pan with oil spray and line the bottom with baking paper.
2. Fill a pot a quarter of the way with water and bring it to a gentle boil. Place a heatproof bowl on top, add the butter, chocolate, and brown sugar. Stir until melted. Remove from heat, add the eggs and whisk to combine. Stir in the flour until smooth.
3. Pour the batter into the prepared pan and bake for 20 minutes. Allow to cool completely at room temperature. Run a knife around the edge of the brownie to loosen it from the pan. Clean the pan and line the bottom with baking paper. Reassemble the pan.
4. Spray the sides of the pan with oil spray and line the inside with a 26-inch piece of acetate. Place the cooled brownie in the pan and set aside.

Mousse:

1. In a heatproof bowl over a double boiler, melt the milk and dark chocolate. Remove from heat and add the egg yolks, stirring until thickened. Set aside.
2. Soak gelatine leaves in cold water for 5 minutes. Squeeze out excess water and place in a jug with 1 cup of heated cream. Stir until melted.
3. Add the hot cream to the chocolate mixture and stir until smooth. Set aside.
4. In a clean bowl, whip the egg whites to soft peaks. Gradually add sugar and continue to whip until thick and glossy.
5. In another bowl, whip the remaining cream and vanilla extract to stiff peaks.
6. Gently fold the whipped cream into the chocolate mixture, then fold in the meringue.
7. Pour the mixture into the prepared pan and refrigerate for at least four hours or overnight.
8. To serve, run a knife under hot water, then around the top of the mousse layer. Release the sides of the pan, gently peel off the acetate, and slice.