I promised you a recipe, so now here's a brownie with berry mousse!! Super delicious and super easy! I'm definitely a big fan!
Recipe for brownie with berry mousse
YUMMM!! ??
I promised you a recipe, so here is brownie with berry mousse!! ??
Super delicious and super easy! ??
I, for one, am totally crazy about it! ??
Who deserves such a delicious cake here?! ????
Servings: cake
Brownie with berry mousse
I promised you a recipe, so now here's a brownie with berry mousse!! Super delicious and super easy! I'm definitely a big fan!
Ingredients
BROWNIE BASE:
- 125 gram Butter
- 125 gram Dark chocolate
- 2 pcs. Egg
- 125 gram Sugar
- 125 gram Brown sugar
- 110 gram Wheat Flour
- 10 gram Cocoa unsweetened
- 3 gram Baking Soda
- 1 pinch Salt
BERRY MOUSSE:
- 6 leaves Gelatin Sheets
- 0.5 pcs. Vanilla Pod or 1 tsp. vanilla sugar
- 75 gram Sugar can vary - can be up to 100 grams
- 300 gram Berry mixed
- 400 gram Cream
GARNISH:
- 400 gram Berry mixed
- Meringue
- Chocolate
- sprinkle or flowers
Instructions
BROWNIE BASE:
- Melt butter and chocolate together in the microwave.
- Whisk eggs, sugar, and brown sugar into a frothy mixture.
- Mix the chocolate-butter mixture into the eggs and combine. Mix flour, baking powder, salt, and cocoa and sift them into the mixture.
- Carefully fold together.
- Pour into a greased springform pan 20-22 cm and bake at 175 degrees Celsius (347 degrees Fahrenheit) in a conventional oven for about 25-30 minutes.
- The cake will seem underbaked when taken out, but it will set once it cools.
- Once the cake is cool, place it on a platter with a cake ring and cake strip, and spread the base with 1 tbsp berry compote (see next step).
BERRY MOUSSE:
- Soak gelatin in cold water.
- Scrape seeds from the vanilla pod.
- Boil a compote of berries, sugar, vanilla, and lemon.
- Bring compote to a boil, blend it, and strain if necessary.
- Adjust the taste with more sugar/lemon juice.
- You should end up with about 2.5/3 dl warm compote/puree.
- Take 1-2 tbsp from the compote for the base.
- Add the squeezed gelatin to the rest of the compote while it's warm and let it melt in the mixture.
- Cool the compote down to 35 degrees Celsius (95 degrees Fahrenheit).
- Whip the cream until slightly firm.
- Fold a spoonful of cream into the compote and mix together.
- Add another spoonful of cream and mix together.
- This tempers the warm compote.
- Add the remaining cream, carefully fold together, and pour over the cake.
- Refrigerate the cake for at least 3-4 hours.
DECORATION:
- Remove the cake ring and cake strip from the cake and decorate with fresh berries, meringue, chocolate, and whatever else you have.
- Enjoy!
Notes
Check my Instagram highlights for a tutorial!! ??