Ever wondered what would happened if you combined Brownies and Chocolate Mousse into 1 dessert? Well wonder no more my friends, because I'm about to introduce you to the best dessert of all time - Flourless Brownie Mousse Cake.
The concept is simple but the result is bloody genius! I got this idea from Feasting on Fruit Brownie Mousse Cake and put my own twist on it. The base is a crackly on the top, soft on the inside brownie, baked in a round cake tin. And the top is a 2 ingredient chocolate mousse. I mean it's so simple when you think about it but in my 5 years of recipe creations i'm not sure how I didn't come up with this sorcery myself!
Regardless of how long it took to discover the best dessert ever, we are here my friends and we are going all in!
This recipe is:
Refined sugar free
Grain free
Gluten free
Dairy Free
Soy Free
Has a nut free option
What you'll need:
For the brownie
1/3 cup coconut oil, melted
1 cup dark chocolate (I used Hu Kitchen gems)
3 large eggs
3/4 cup coconut sugar
1/3 cup cacao powder
4 tbsp arrowroot powder
1/2 tsp sea salt
2 tsp vanilla
1 tsp baking powder
1/2 cup plain almond or peanut butter (use sunbutter for nut free option)
For the mousse
1 x 13.5 fl oz can full fat coconut milk
1 1/2 cups dark chocolate (I used Hu Kitchen gems)
What to do:
Preheat oven to 350F
In a small saucepan, gently melt down chocolate and coconut oil until smooth and glossy. Set aside to cool.
In a small bowl, sift your cacao, tapioca, baking powder and salt. Set aside.
In a medium bowl, using an electric hand beater, beat your eggs until light and fluffy.
Add your coconut sugar and beat for a further 30 seconds.
Add your nut or seed butter and chocolate mixture and vanilla. Beat till you have a thick but smooth mixture.
Add in the dry ingredients and continue to beat until you have a smooth batter.
Pour into a 9 inch spring form cake tin, that's been lightly greased and lined with parchment paper - on the bottom only.
Pour batter into the tin, spread evenly and bake for 16-18 minutes.
The brownie is done when the top is just cooked. So keep an eye on it from 15 minutes to ensure it doesn't over bake. Once baked, remove from the oven and allow to cool for 15-20 minutes. While the brownie is baking. Make your mousse.
Gently heat your coconut milk, once the milk is hot, remove from heat and pour into a medium bowl, over the chocolate.
Stir well until the chocolate has fully dissolved and you have a smooth chocolate liquid.
Place in the freezer to allow it to cool and get thick quicker. Once the mousse is a thick but pourable consistency, pour over the brownie while it's still in its tin.
Place in the fridge for 1-1/2 hours to set.
Remove from the fridge, run a knife around the perimeter of the tin so it doesn't stick. Remove the outer layer of the spring form tin then gently slide the cake onto a serving board to slice and serve.
Sprinkle with some chocolate chips or cacao nibs. Enjoy immediately and keep any leftovers in an airtight container in the fridge.
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