Choc Mousse Brownie Cake

Serves 8

Hands-on time: 20 minutes

Hands-off time: Overnight

INGREDIENTS

5 bars (48g each) Cadbury P.S Milk Chocolate

4 slabs (150g each) Cadbury Bournville Dark Chocolate, plus extra for garnish

¾ cup (170g) butter

1 cup (220g) castor sugar

3 large eggs, separated

½ cup (62g) cake flour

3 cups cream

Serving suggestion: Cadbury Milk Chocolate Flake

Whipped Cream

Berries, of choice

Mint

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Preheat the oven to 180ºC and grease and line the base and sides of a 23cm round springform cake tin.

2. On a clean cutting board, chop 3 of the Cadbury P.S. Milk Chocolate bars into thirds. Chop the remaining 2 chocolate bars into bite-size pieces and set aside until needed.

3. Break 1½ slabs of the Cadbury Bournville Dark Chocolate into small blocks and add to a bowl along with the butter and castor sugar. Microwave for 1-2 minutes, stirring every 30 seconds until the chocolate and butter has melted. Allow the mixture to cool slightly. *Chef’s Tip: Ensure to not overheat the chocolate to prevent it from seizing!

4. Add the egg yolks and flour to the chocolate mixture and whisk until fully incorporated.

5. In a separate mixing bowl, whisk the egg whites with an electric beater for 1½-2 minutes until medium-stiff peaks. Gently fold the fluffy egg whites into the brownie mixture until a smooth brownie batter has formed.

6. Transfer the batter to the prepared cake tin and press the P.S. Milk Chocolate thirds into the batter, spaced out. Cover the cake tin with foil and bake for about 30 minutes or until cooked through, but still moist in the centre. Cool at room temperature.

7. Add 1½ cups of cream to a bowl and heat in the microwave for 2 minutes until just hot.

8. Break the remaining 2½ slabs of Bournville chocolate into small blocks and add it to the hot cream. Allow the chocolate and cream to stand for 1 minute before whisking into a smooth ganache, ensuring all the chocolate has dissolved into the cream. Allow the chocolate mixture to cool at room temperature for about 10 minutes.

9. Add the remaining 1½ cups of cream to a clean bowl and whisk to form medium-stiff peaks. *Chef’s Tip: Do not overwhip the cream.

10. Gently fold the cream into the cooled chocolate ganache until just combined.

11. Gently spread the mousse over the cooled brownie. Smooth the surface of the mousse with a spatula and refrigerate overnight. *Chef’s Tip: Ensure the brownie base has cooled completely to prevent the mousse from melting!

12. Once set, unmould and transfer to a cake stand. Garnish with crushed Cadbury Milk Chocolate Flake, whipped cream, berries, the remaining bite-sized P.S. pieces, and mint. Slice and ENJOY! *Chef’s Tip: Store under refrigeration at 5ºC and serve chilled!