I always dreamed of making a cake with brownies instead of sponge cake! Today, I put the plan into practice and create the most magical cake for people who have a passion for velvet, liquid chocolate.
Ingredients
For the chocolate mousse-
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- 400 gr soft butter ,
- 200 gr baking chocolate bar, melted and lukewarm ,
- 600 gr sour cream, 35% fat ,
- 4 tablespoon granulated sugar
Instructions
For the chocolate mousse-
,
- Melt the baking chocolate in a double boiler and let it come to room temperature. ,
- Leave the sour cream for 30 ' off the refrigerator. ,
- Beat the butter in the mixer, with the wire, until it's soften and fluffy. Add the cooled melted chocolate. ,
- Stir well in the mixer to homogenize. ,
- Whip the cream separately, until it forms soft peaks. ,
- Add the whipped cream into the chocolate and fold with a spatula, until the mixture is homogenized. ,
- Put the chocolate mousse into the refrigerator, well wrapped with a membrane, and allow it to tighten for at least 3 hours.
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- Preheat the oven to 180ºC and lay non-stick paper on two utensils for the cakes ''sponge cakes''. ,
- Put butter, chocolate and orange zest to a non-stick pan and slowly stir in a low heat. Melt the mixture until it becomes softened - Be carefull not to heat it too much. ,
- Let it cool down. ,
- Whisk together the eggs and sugar in mixer (wire) until the mixture becomes light colored and doubled in size. It won't stay much on the mixer wire. ,
- Gently fold with the cold chocolate mixture. ,
- Sieve the flour and cocoa and mix. ,
- Pour the mixture into the pan for brownies and bake for 35-40 minutes. ,
- Let it cool down completely and then lay the cake. ,
- Cover the first brownies with mousse, top with the next one and then cover with the rest of the mousse.
