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Chocolate Brownie Mousse Cake

Indulgent Chocolate Brownie Mousse Cake

  • Difficulty:
  • Serving: 12
  • Preparation: 13
  • Cook time: 32
  • Passive time: 10

Ingredients

  • 400 g Green's Chocolate Brownie Mix link
  • 70 g Green's Chocolate Mousse Mix
  • 95 ml Vegetable OIl
  • 2 Medium Sized Egg
  • 150 ml Semi-Skimmed Milk
  • 45 ml Water
  • 150 g Raspberries
  • Light dusting of Icing Sugar link

Ingredient products

  • Brownie & Mousse Cake

    Green's Chocolate Brownie Mousse Cake 470g

    £2.75
  • Borwicks Icing Sugar

    Borwick's Icing Sugar 300g

    £1.25

Method

TO PREPARE THE CHOCOLATE BROWNIE BASE:

Pre-heat oven t0 180°C (160°C for a fan oven) / 350°F / Gas Mark 4. Grease the sides and base of a 18cm x 18cm square tin and line with baking paper.

Whisk 2 eggs in a bowl and set aside.

Empty the brownie mix into a separate, larger bowl, and add the whisked egg, 95ml of oil and 45ml of water.  Fold together gently with a spoon until well mixed.

Place the mixture into the baking tin and spread out with the back of a spoon.

Bake for 25 – 30 minutes or until a skewer inserted 5cm from the edge of the brownie comes out almost clean.

Allow to cool before transferring to a large serving plate.

TO PREPARE THE CHOCOLATE MOUSSE TOPPING:

Empty the sachet of chocolate mousse into a mixing bowl and add 150ml of milk.  If you are feeling like a particularly indulgent dessert, replace the milk with double cream!

Whisk on high speed for 3 minutes until thick and creamy, then spoon over the top of the brownie, gently smoothing the top with a round bladed knife.

TO SERVE:

Top with raspberries and a light dusting of icing sugar, and serve.

If not serving immediately, store in the refrigerator and eat within 2 days.

 

 

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