Chocolate brownie mousse cake

Gluten-free, easy to make, and so good. Deathly good! And I am convinced that even those who claim they don’t like sweets would eat this secretly, while no one is watching;)

Ingredients

brownie:
150 g dark chocolate, in small pieces
135 g butter, in pieces
3 medium eggs, lightly beaten
300 g Demerara sugar
pinch of sea salt
1 vanilla bean, seeds only
115 g buckwheat flour

mousse:
350 g 70% dark chocolate, in small pieces
100 g milk chocolate, in small pieces
650 g sweet cream
1/2 orange zest, finely grated
1 vanilla bean, seeds only
pinch of sea salt

Prepare

Preheat the oven to 180°. Line a 23 cm pan with removable sides with parchment paper.

For the brownies, place the chocolate and butter in a pot and heat, stirring occasionally, until melted. Add the eggs and mix immediately. Ad 2/3 of the sugar, salt, and vanilla and stir. Add the flour and stir, but don’t overdo it. Add the remaining sugar and mix. Pour into the pan and bake for 20 minutes until done. Remove and cool completely.

For the mousse, place the chocolate in a double boiler and heat until melted, stirring 1 or 2 times. Remove from the steam and let rest for 10 minutes.

Whip the cream into firm, but gentle peaks. Add the orange zest, vanilla, and salt and mix. Divide the whipped cream into four parts and gradually mix into the chocolate. Pour on top of the brownie, cover the pan with cling film, and let set in the fridge - 24 h is best – so the cake improves its flavour. Sprinkle cacao or other decorations on top and serve.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
From my book CRAZY ABOUT