Ingredients:
– 1/2 cup butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/3 cup cocoa powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup heavy cream
– 8 ounces semisweet chocolate, chopped
– 1/4 cup powdered sugar
– Fresh berries for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, combine the melted butter and granulated sugar. Stir until well blended.
3. Add in the eggs one at a time, mixing after each addition. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the cocoa powder, all-purpose flour, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely in the pan.
7. While the brownie layer is cooling, make the mousse. In a saucepan over low heat, melt the chopped semisweet chocolate, stirring until smooth. Remove from heat and set aside to cool slightly.
8. In a mixing bowl, whip the heavy cream until it forms soft peaks. Gradually add the powdered sugar, continuing to beat until stiff peaks form.
9. Gently fold the melted chocolate into the whipped cream, being careful not to deflate the mixture.
10. Once the brownie layer has cooled, carefully remove it from the pan and place it on a serving platter. Spread the mousse evenly over the brownie layer.
11. Refrigerate for at least 2 hours to set the mousse. When ready to serve, garnish with fresh berries if desired.
Nutritional Information:
Each slice of this decadent cake contains approximately 400 calories, 5g of protein, and 28g of fat.
Time: Preparation time: 30 minutes | Cooking time: 25 minutes | Chilling time: 2 hours
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