Triple chocolate brownie mousse cake

Triple chocolate brownie mousse cake

200g block milk chocolate, chopped
190g butter, cut into cubes
3/4 cup brown sugar
3/4 cup plain flour
1 tablespoon cocoa powder, sifted
3 eggs, lightly beaten
100g white chocolate, broken into squares
200g block dark chocolate, chopped
2 tablespoons boiling water
2 teaspoons powdered gelatine
600ml thickened cream
1/3 cup caster sugar
3 egg yolks
Whipped cream, fresh blueberries, raspberries and icing sugar mixture, to serve

Préparation

Step 1
Place milk chocolate and 160g butter in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2 to 3 minutes or until melted and smooth. Set aside to cool slightly.
Step 2
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 23cm round (base) springform cake pan. Line base and side with baking paper.
Step 3
Combine brown sugar, flour and cocoa powder in a large bowl. Stir in egg and cooled melted chocolate mixture until combined. Fold in white chocolate. Spoon mixture into prepared pan. Level top. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging. Cool completely in pan.
Step 4
Place dark chocolate and remaining butter in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2 to 3 minutes or until melted and smooth. Cool slightly. Place boiling water in a small bowl. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly (see note). Add gelatine mixture to chocolate mixture. Stir until well combined.
Step 5
Using an electric mixer, beat cream and sugar until soft peaks form. Add egg yolks. Beat to combine. Add chocolate mixture. Beat until just combined. Spoon mousse mixture over cold brownie. Smooth top. Cover with plastic wrap. Refrigerate overnight or until set.
Step 6
Spread mousse with whipped cream. Top with blueberries and raspberries. Dust with icing sugar. Serve.

Pancakes

ingredients: 

2 eggs (whites and yolks separated)
150 g flour
150 ml of milk
½ packet of yeast
1 sachet of vanilla sugar
Sugar 60 g
2 casd oil or melted butter equivalent.
A little oil or butter to cook your pancakes.




Preparation: 

Put the flour, yeast, sugar in a bowl.
Beat the egg whites with a pinch of salt.
Stir in half the milk powders.
beat well, then add the egg yolks
mix with the remaining milk and oil
Gently add the egg whites and chill at least 1 hour
Add your sweets syrup, jam or spread

pineapple upside-down cake and coconut

ingredient :

A pot of yoghurt or coconut
1 jar of flour + cornflour ½
1 pot and a half of grated coconut
2 jars of vanilla sugar house
4 eggs (whites and yolks separated )
½ pot of oil
½ package baking powder
A pinch of salt




Preparation :

A fresh pineapple , peeled , thinly sliced ​​on a mandolin
Brown sugar 3 tablespoons
A little butter
Two tablespoons of amber rum
In the mold or pan type ( Tefal , Ingénio that goes very well for this kind of caramel cake )
Put the butter and brown sugar , add the thinly sliced ​​pineapple, caramelize on both sides . Add the rum .

Preheat oven to 180 °
Beat the egg yolks and sugar, when the eggs were well bleached, add the yogurt, half a pot of oil , then the flour , cornstarch and coconut and levure.Batte the egg whites with a pinch of salt, add gently to the first préparation.Recouvrir caramelized pineapple and bake for about 30 minutes at 180 ° .

Remove from oven , wait 10 minutes and unmold.

Carrot cake, cream cheese frosting

ingredients

For the cake :

150ml neutral oil
4 eggs
200g of sugar cane
200g flour
11g yeast
1/2 teaspoon baking soda
2 cc scoop of cinnamon powder
1 teaspoon shaved ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 tsp cardamom powder
vanilla extract
270g coarsely grated carrots
50g of finely ground hazelnuts
50g chopped walnuts
50g chopped pecans .

For the icing :

150g soft butter
500g cream cheese or cheese spread
Orange zest
Icing sugar to taste

preparation:

In a bowl beat the eggs and sugar until the mixture is light and pale , add the oil.
Add the flour, baking powder , baking soda and spices and vanilla , mix without working too .
Add carrots, hazelnut powder and chopped nuts .
Mix well and pour into a round pan with removable sides to 190 ° C 50min .
Cool and unmold .

frosting:

Beat the softened butter well with the cream cheese and gradually add sugar while continuing to beat until a sufficiently compact texture not to leak and add the orange zest.