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Brownie and coffee mousse cake

Brownie and coffee mousse cake

If you love coffee, this cake is for you! Served with a good cup of coffee of course☕️

Make the brownie bottom - What you need

  • 100 g dark chocolate
  • 100 butter
  • 2 eggs
  • 170 g of sugar
  • 120 g wheat flour
  • 1/2 tsp baking powder
  • 1 dl coarsely chopped pecans


How to make it:

  1. Preheat the oven to 150°C.
  2. Finely chop the chocolate and melt the butter.
  3. Pull the pan off the heat and add the chocolate.
  4. Stir until the chocolate has melted.
  5. Whisk in the eggs one by one, stir in the sugar and the other dry ingredients.
  6. Grease a round springform pan with a diameter of about 20 cm and cover the bottom with baking paper. Pour the batter into the mold and spread it out in the mold.
  7. Bake the cake for approximately 45 minutes, and cool in the tin at room temperature.


Make the chocolate and coffee mousse - What you need

  • 1 dl gunpowder strong coffee
  • 150 g milk chocolate
  • 100 g dark chocolate
  • 3 gelatin plates
  • 0.5 dl milk
  • 2 tsp sugar
  • 1 pinch of flake salt
  • 3 dl of heavy cream

How to make it:

  1. Brew strong coffee.
  2. Finely chop the chocolate and set aside.
  3. Soak the gelatin in plenty of cold water for about 10 minutes.
  4. Heat coffee, milk and sugar in a saucepan until it smokes. Remove the pan from the heat, squeeze the water out of the gelatin sheets and stir them into the hot milk.
  5. Then stir in the chopped chocolate and flaky salt. Stir until the chocolate has melted and you have a smooth mixture.
  6. Set aside to cool to lukewarm.

 

Make chocolate sauce - What you need

  • 100 g dark chocolate
  • 50 g milk chocolate
  • 0.5 dl heavy cream
  • 0.5 gunpowder strong coffee
  • 50g pecans

How to make it:

  1. Whip the cream to a soft cream.
  2. Mix together the chocolate mixture.
  3. Pour the mousse into the cake tin and put the tin in the fridge.
  4. Let the mousse cake cool until it is completely cold and has set.
  5. Chop the chocolate and pour it into a bowl.
  6. Heat the cream and coffee until steaming and pour over the chocolate.
  7. Leave for a couple of minutes before stirring to a smooth and smooth sauce.


Take the cake out of the freezer or fridge and remove the cake tin. Place the cake on a plate and pour the glaze over the top.

Sprinkle over some pecans.

See how to make our lovely coffee mousse cake

 

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