Description
Dear cooks! I want to share with You a delicious dessert. This taste will not leave anyone indifferent. Supercollege and extremely tasty. Try it!
Ingredients
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Flour
115 g
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Dark chocolate
300 g
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Sugar
275 g
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Vanilla essence
6 g
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Butter
200 g
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Cream
250 g
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Chicken egg
4 piece
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Milk
150 g
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Essence
0.5 tsp
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Honey
40 g
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Gelatin
5 g
Cooking
In the microwave or in a water bath melt the butter with the chocolate. Stir to combine.
In a small bowl with a whisk, mix the eggs, salt and sugar.
Add the cream and vanilla extract. Then the chocolate mass. Again mix well with a whisk Sift on top the flour and mix.
A rectangular or square shape, 21-23 cm cover with parchment paper and place the dough. It should have a height of about 3 cm.
Put in a preheated 170S. the oven for 20-30 minutes. Brownie not to overdo, otherwise it will be dry. The perfect middle, — a little moist and slightly chewy. Remove the edges of the paper from the mold and cool completely.
Cooking Chocolate mousse ice cream. Pour almond extract into a saucepan, pour milk and heat without bringing to a boil. Remove milk from heat, cover and let steep for 20-25 minutes
Soak the gelatin in cold water and allow it to swell. To the milk add the sugar and honey (honey you can substitute maple syrup or plain syrup), again heat.
Hot milk mixture pour into the chocolate, wait 30 seconds, then slowly mix until smooth. Add the swollen gelatin, stir until it dissolves. Let the mixture cool in a bowl with ice and water to 28C.
Whip the cream until soft peaks form. Carefully, with a spatula add to the cooled chocolate mass and mix.
Complete the form of hemispheres with a diameter equal to the diameter of your future cakes, chocolate mousse. Put in the freezer for 4-5 hours. The mousse is good must be frozen in order to allow him to easily get out of shape.
Cut chocolate cake rounds. Diameter must match the diameter of the forms for the mousse. I have a form 8, see
Carefully remove the mousse and place it on top of brownies. Leave in the fridge for a couple of hours to mousse thawed.
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