Have you ever made butter? It’s really simple (a lot more simple than people realise), and I regularly make it for my family. However, the other day, I

accidentally

made butter. I cleverly managed this by whisking my whipped cream too much when trying to make my brownie and dark chocolate mousse cake.

Panic stations set in because I didn’t have any other cream and so I sent my eleven year old to the shop. He came back with low-fat, lactose free cream, which was impossible to whip (and I gave it  really good try!). Luckily, I was able to temporarily abandon ship, bunging the brownie in the fridge overnight, ready to try again the next day after going to the shop myself!

Anyway, all’s well that ends well, and this dessert turned out to be dreamy! Gorgeous sweet brownie topped with a very rich dark chocolate mousse.

INGREDIENTS

Cake:

•50g dark (plain) chocolate

•50g milk chocolate

•100g butter

•30ml (2 tablespoons) strong brewed coffee

•125g brown sugar

•2 small eggs

•1 teaspoon vanilla sugar

•40g flour

•15g cocoa

 

Mousse:

•150g dark chocolate

•250ml (1 cup) whipping cream

DIRECTIONS

~ Pre-heat the oven to 170°C and grease a medium-sized baking tin (I used a heart-shaped one).

~ For the cake: heat the butter and chocolate in a pan until just melted. Remove from the heat and add the brewed coffee. Set to one side to cool.

~ In a food processor (or using a whisk) beat the eggs and brown sugar together for about 30 seconds. When cooled, add the chocolate mixture and mix together, just until everything is well combined.

~ Add the flour, cocoa and vanilla sugar and once again, just stir until everything is well mixed. Pour the batter into the tin and then bake for around 18-20 minutes, just until the middle is firm. Remove from the oven and allow to cool completely.

~ For the mousse: melt the chocolate in a Bain Marie (double-boiler) and then set to one side to cool a little.

~ In a bowl, whip the cream until it starts to form peaks. Carefully fold in the chocolate, making sure there are no steaks. Pour over the cold cake and then level of the top. Cover with cling-film and place in the fridge for at least four hours to firm up.

~ When ready to serve, decorate with almonds and strawberries. Enjoy!

 

Recipe originally appeared on

The Culinary Jumble

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  1. MilkHoney

    Haha. Oh yeah, I’ve “accidentally” made butter too, not that it ever goes to waste around here 🙂 Your brownie cake looks awesome. You’d never know the drama that went on behind the scenes.