Flourless Chocolate Brownie Mousse Cake

Instructions

- Preheat the oven to 325°F (165°C).
- Make the Brownie Base: in a microwave-safe bowl, melt the chocolate and butter until smooth and glossy. Transfer to a mixing bowl.
- Add the sugar, eggs, and cornstarch or almond flour. Mix until smooth.
- Pour into a 8-inch or 9-inch (20 or 22 cm) parchment lined, or well-greased, round pan. Bake for 25 minutes, or until the edges are set and the center is still slightly soft but not runny. Cool completely in the refrigerator before continuing.
- Make the Chocolate Mousse: melt the chocolate with ½ cup (120 mL) of the heavy cream until smooth.
- In a separate bowl, whip the remaining cream to soft but stable peaks. Don’t whip it to a stiff piping texture — keep it soft and airy.
- Add one-third of the whipped cream into the melted chocolate mixture and stir to combine.
- Add the remaining whipped cream and gently fold until a smooth mousse forms.
- Place acetate or a strip of parchment around the inside edge of the pan with the brownie base. Pour in the mousse and smooth the top. Refrigerate. At this stage, the cake can be served once it is chilled and set, or you can continue with the topping.
- Make the Chocolate Topping: melt the chocolate and cream together until smooth.
- Let cool slightly so the warm glaze doesn’t melt the mousse. Pour over the cake, smooth the top, and refrigerate for at least 4 hours, or until fully set.
- Remove from the pan and serve. For especially clean slices, place the cake in the freezer for 1 hour before slicing.

Flourless Chocolate Brownie Mousse Cake