We do have a history, this cake and I. This indulgent and calorific dessert was by far the most constant and reliable companion during my pregnancy with Max - apart from my adorable husband, of course. And it was HE who would invariably suffer, when at 10:30 at night I'd exclaim that I craved a double chocolate brownie and he'd have to run and get one. Now I can confess that they weren't really cravings as such, more like a lethal combination of desire and laziness... but being pregnant is just the perfect excuse to send somebody else out to walk for miles and miles through waging storms to get you the, well, not really necessary.
For the longest time I've been wanting to re-create this favourite cake from Marks & Spencer's - a moist brownie topped with milk chocolate and white chocolate mousse, interlaced with malted chocolate bits. And now that I have, I am not entirely satisfied... I reckon I overcooked the browie a bit (in Austria we do fluffy and dry, this is what I am "trained" to bake, so a brownie represents a bit of a challenge) and the white chocolate mousse left room for improvement as well. In MY humble opinion, that is... for my husband insists that I should not attempt to get any closer to the original, because the only difference is that my interpretation just tastes home-made, without the chemicals and stabilisers etc. He might have a point...
Double chocolate mousse brownie
(yields ca. 9-12 generous pieces)
For the white chocolate mousse:
284 ml whipping cream
200 g white chocolate
For the milk chocolate mousse:
284 mlwhipping cream
100 g dark chocolate (ca. 70 %)
100 g milk chocolate (ca. 40%)
For the brownie base:
400 g unsalted butter
200 g milk chocolate (ca. 70 %) (broken into pieces)
100 g milk chocolate (ca. 40%) (chopped)
275 g plain flour
370 g caster sugar
Prepare the mousses in advance the night before. Melt the chocolates in the cream for each of the mousses, using a non-stick pan or a bain-marie, then cover with clink film andlet rest overnight.
The next day, prepare the base by melting the dark chocolate with the butter in a bowl over simmering water, leaving it to cool, then beating the eggs with the sugar. Add the chocolate to the egg mixture, then gradually incorporate the flour. Transfer into a greased tin, sprinkle with chopped milk chocolate.
Bake in the oven at 180 C for 30 minutes. Leave to cook ona wire rack/
When cooled down completely, cut off the edges of the brownie and break into small pieces. Top with the mousses, internacing them gently or keeping one on top of the other, then sprinkle with the brownie "debris".