I have had some time of from baking most of July and it has been wonderful.
I have baked some cakes during the month but have just picked some of my favorite recipes from my blog.
I have also made a large decorated marzipan cake for my nieces sweets sixteen birthday party.
If you want to take a look at the marzipan cake, you can find the photos HERE !
As a request from a member at my Facebook page sweets2share , I have today made a brownie with strawberry mousse.
It`s s a delicious combination of flavors that I simply love. The acid, sweet and bitter, is sush perfect combination.
I have made some individual dessert serving, but there is no problem to make a large cake in a sheet pan, and cut individual serving after the mousse sets.
I’ll explain the details further down in the recipe!
- 5.1 fl oz (1.5 dl) boiling water
- 1.4 oz (40 gr) cocoa powder
- 8 oz (225 gr) dark chocolate
- 1.5 tsp instant esspresso coffee powder (optional)
- 2.5 oz (70 gr) melted butter
- 7.5 oz (210 gr) canola oil
- 2 eggs
- 2 egg yolks
- 2 tsp vanilla extract
- 16 oz (450 gr) sugar
- 1 /2 tsp salt
- 8.9 oz (250 gr) flour
- 12.5 oz (350 gr) strawberries
- 1 tsp lemon juice
- 4 sheets gelantine
- 2.6 oz (75 gr) powdered sugar
- 10.3 fl oz (3 dl) heavy whipping cream
- 3 tsp sugar
Melt butter in a small saucepan on low heat. Remove the pan from the heat and add the canola oil. Allow to cool slightly.
In a small bowl beat together eggs and egg yolks and set aside.
Chop the chocolate and put the largest pieces in a bowl separately.
In a large mixing bowl add the cocoa powder, salt, instant espresso powder and about 4.4 oz (125 gr) of the smallest pieces and crumbs of the chopped chocolate.
Pour in the boiling water and stir until everything has dissolved and smooth.
Pour in butter and canolamixture and blend, if using vanilla extract, add it now. Blend well to combined.
Add the eggs … and stire until smoth.
Then it’s time to add the sugar. If you think the mixture gets too firm to stir using a whisk, switch to a rubber spatula.
Sift in the flour in to the mixing bowl, all at once. Are you using vanilla sugar, add that now.
Mix well and stir rapedly for 1 minute until the mixture becomes sticky and shiny.
Finally fold in the large chocolate chunks into batter.
Line a small sheet pan 10″ x 14″ ( 25 x 35 cm) with baking paper. Divide the batter evenly.
Bake in the lower section in the oven for 25 – 30 minutes at 350 F (180 C) degrees.
The brownie will seems pretty raw when it is finished. Check for firmnes along the edges, as a sign of dunnes.
Cool the brownie in the sheet pan for 60 to 90 minutes before pulling it by the baking paper onto a wire rack.
Well .. it’s time to make the strawberry mousse!
Remove the stems and mash the strawberries to puree using a fork, food processor or blender.
In a seperate bowl soak the gelantine in cold water for 8 minutes.
Pour the puree in a saucepan and place over low heat. Add the powdered sugar and lemon juice and mix well. Let it heat up, but not boil. Remove the pan from the heat.
Squeeze as much water as posible from the soaked gelantin and add it to the hot strawberry mixture. Stir until dissolved.
Let the strawberry mixture cool to room temperature.
When the strawberry mixture are cooled, it is time to whip the heavy whipping cream added the sugar.
Fold gently the whipped cream and strawberry puree to combined ….
… until you have a lovely pink and fluffy cream. It would now seem a bit loose but it will set in the next hour.
Would you like to make the brownies as one large cake?
Line the sheet pan again, but now using aluminum foil. Remove parchment paper from underneath the brownie and gently the place the brownie in the sheet pan.
Pour the strawberry mousse on top. Level and smooth the top and put the cake in the fridge for 3 hours.
Cut all the edges to neaten sides of the cake.
Cut the rest of the cake into individual servings.
I used small cake rings and cut pieces of brownie by pressing the rings trough the cake. You get about 14 servings from this cake.
My son hate creams and fillings, so I let some of the brownie remain plain for him to enjoy
Still with the cuttet brownie pieces in the rings fill eash ring with strawberry mousse and level the top.
Put the rings in the fridge 3 hours, before loosen and removing the rings.
sweets 2 share