Layered Chocolate Mousse Cakes

A brownie base, chocolate mousse filling and dark chocolate sauce on top. Can you think of any reason not to try this decadent dessert?

The ingredient of Layered Chocolate Mousse Cakes

• 200g dark chocolate chopped
• 200g butter chopped
• 1 1 4 cups 275g brown sugar
• 3 coles brand australian free range eggs lightly whisked
• 3 4 cup 110g plain flour
• 1 3 cup 35g cocoa powder
• 1 4 cup 60g sour cream
• chocolate curls to serve
• 150g dark chocolate chopped
• 1 1 2 teaspoons powdered gelatine
• 3 coles brand australian free range eggs
• 1 1 2 cups 375ml thickened cream
• 150g milk chocolate chopped
• 150g white chocolate chopped
• 1 4 cup 60ml thickened cream
• 50g dark chocolate
• 2 teaspoons brown sugar

The Instruction of layered chocolate mousse cakes

• preheat oven to 160u00b0c grease and line a 20cm x 30cm slice pan with baking paper allowing the 2 long sides to overhang
• to make the brownie combine the chocolate and butter in a saucepan over low heat cook stirring for 5 mins or until chocolate melts and mixture is smooth
• add the sugar and egg and stir to combine add the flour and cocoa stirring until just combined add the sour cream stirring until just combined pour into the prepared pan bake for 30 mins or until a skewer inserted into the centre comes out clean set aside in the pan to cool completely
• turn the brownie onto a clean work surface use a 6cm diameter round pastry cutter to cut six discs from the brownie place brownie discs on a baking tray cut six 10cm x 30cm rectangles of baking paper lightly grease the paper with cooking oil spray using brownie disc as the base wrap the baking paper greased side facing in around the brownie making a tall collar secure with a staple
• to make the first layer of mousse melt the dark chocolate in a heatproof bowl over a saucepan of simmering water meanwhile stir 1 tbs boiling water with u00bd tsp of the gelatine in a small bowl until gelatine dissolves add to the melted chocolate and stir to combine separate one egg place the egg white in a medium bowl add egg yolk to chocolate mixture and stir to combine
• use an electric mixer to whisk u00bd cup 125ml of the cream until soft peaks form add to the chocolate mixture and stir to combine use a clean electric mixer to whisk the egg white until soft peaks form gently fold into the chocolate mixture until just combined divide evenly among the prepared baking paper moulds place in the fridge for 20 mins to set
• meanwhile to make the second layer of mousse repeat steps 5 and 6 with the milk chocolate pour over the chilled dark chocolate mousse layer and place in the fridge for 20 mins to set
• meanwhile to make the white layer of mousse repeat steps 5 and 6 with the white chocolate pour over the milk chocolate mousse layer and place in the fridge for 6 hours or until completely set
• to make the chocolate sauce combine the cream chocolate and sugar in a small saucepan over low heat cook stirring for 3 mins or until chocolate melts and sauce thickens slightly set aside to cool
• remove the paper collars from the mousses serve with chocolate sauce and chocolate curls

Nutritions of Layered Chocolate Mousse Cakes

calories: 1027 7 calories
calories: 75 grams fat
calories: 46 grams saturated fat
calories: 70 grams carbohydrates
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calories: 17 grams protein
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