Print this post
DECADENT CHOCOLATE DESSERT

DECADENT CHOCOLATE DESSERT

For the Brownies:

  • 75 g (3oz) unsalted butter or margarine or coconut oil
  • 250 g (9oz) dark chocolate (55% cocoa solids), chopped
  • 15 g (½oz) cocoa powder
  • 2 teaspoons vanilla extract (or tow packets vanilla sugar)
  • 250 g (9oz) caster (superfine) sugar
  • 4 large eggs
  • 100 g (3½oz) ground almonds

For Chocolate Mousse:

  • 150 g plain chocolate finely chopped
  • 3 tablespoons strong coffee
  • 3 eggs, separated
  • 1 teaspoon vanilla extract (or 1 ½ teaspoon vanilla sugar)
  • 3 tablespoons orange liqueur
  • 3 tablespoons soft dark brown sugar

For Chocolate Glaze:

  • 120ml (½ cup) heavy cream or non-dairy dessert whip
  • 1 tablespoon honey
  • 115g (4oz) dark chocolate, chopped
  • 1 tablespoon butter/margarine/heavy cream

Chocolate shavings to decorate

For the brownie layer:

Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 24 cm (9.5in) round springform tin with baking parchment, both on the bottom and cover the sides with a collar of baking paper, set aside.

Melt the chocolate and butter/margarine/coconut oil together in a large pan over low heat, stirring occasionally. Take off heat and whisk in cocoa powder, vanilla and sugar until combined.

Next whisk in the eggs, one at a time, before stirring in the ground almonds. Scrape into the prepared tin and level. Bake for 25-30min or until firm to the touch. Leave to cool completely in tin. Chill for at least 1hr before topping with chocolate mousse.

For the mousse:

Place the chopped chocolate and coffee in a small bowl over a simmering saucepan of water, without letting the bowl touch the water. When the chocolate has melted stir together the chocolate and coffee, then remove the pan from the heat.

In a large bowl whisk the egg yolks with the vanilla extract (or sugar), then stir in the melted chocolate. When the mixture is smooth, stir in the liqueur.

In a separate bowl whisk the egg whites until firm peaks form, add the sugar a tablespoon at a time, and continue whisking until stiff peaks form.

Fold the egg whites into the chocolate mixture, and mix until well combined.

Pour the mousse on top of the cooled brownie. Place in the fridge until the mousse is set – about 2 hours.

For the Glaze;
Bring cream (or nondairy whip) and honey to simmer in a small saucepan. Remove from heat. Add the chocolate and let stand for 5 minutes. Stir until smooth. Add butter/margarine/coconut oil, stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes. Spoon glaze over the cake, using the back of the spoon spread the glaze over the surface of the cake.

When ready to serve, carefully remove the ring from the springform pan and gently pull away the baking paper coaler. Garnish the cake with chocolate shavings.

To get a clean slice of cake, dip the knife in hot water, and whip clean before each slice.

Cake can be made up to two days before serving. Store in the fridge well covered.