Recipe: Megan Muldowney, The Cafe Baker  |  Photography: Tracie Heasman

Brownie Base
60g butter, softened
½ cup sugar
1 egg
½ tsp vanilla essence
1/3 cup self-raising flour
4 tbsp cocoa
100g chocolate, roughly chopped

Chocolate Mousse Filling
150g chocolate, chopped
1 cup cream
2 tbsp cocoa
3 egg whites

Mallow Topping
100g white marshmallow (20 large)
¼ cup milk
1 cup cream
cocoa for dusting on top

Brownie Base
Cream the butter and sugar for 1 minute until light in colour.
Add the egg and continue beating until combined.
Sift in the flour and cocoa and beat for 2 minutes until thick.
Spread this batter into the base of a 20cm round cake tin, with a removable base.
Sprinkle the chopped chocolate over the batter mix.
Bake for about 15 minutes in an oven set at 170°C.

Chocolate Mousse Filling
Place the chocolate and ¼ cup of cream in a small bowl. Place the bowl over a pot of simmering water until the chocolate and cream have melted. Stir the chocolate mix until it is smooth, set aside to cool, this will take 20 minutes.
Beat the remaining ¾ cup cream with the cocoa until stiff peaks have formed, place in the fridge while you prepare the egg whites.
Beat the egg whites until stiff peaks have started to form, set aside.
Slowly fold the cream into the cooled chocolate mix, when this is done, fold in the egg whites.
Pour the mousse on top of the brownie base and place into the fridge to set while you prepare the marshmallow topping.

Mallow Topping
Place the marshmallows and milk into a small saucepan and melt slowly over a low heat. Stir the marshmallows as they melt to get a smooth texture. When done, set aside to cool. This will take about 45 minutes. When cool, beat the cream until stiff peaks have formed and fold it gently into the marshmallow mix. Spread this mix evenly over the chocolate mousse cake. Sprinkle with cocoa and leave in the fridge to set. This will take a few hours.

Chocolate Mousse-16

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