Double chocolate mousse brownie

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)
7 eggs
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".

Comments

[Niki]

Ahh, but it *looks* spectacular! That has to count for a lot!
I noticed the fluffy and dry cake thing in Vienna, actually. Especially when we tried Sachertorte (at the Hotel Sacher). To me the cake part was too dry and cardboardy, but I was sure that it was the way it was made, rather than an oversight by the chef.

[Stephanie]

Dear Lord; that looks fantastic! And ever-so classier than my pregnancy cravings; all I ever wanted was mashed potatoes and gravy...

[Jeanne]

Oh give me strength - that looks absolutely sinfully fabulous!! I am *so* going to have to make that!!

[McAuliflower]

Mmm i love brownies garnished with more brownies!

[RisaG]

What is "284 whipping cream"???

What is the measurement? I would love to make these. They sound so good but I don't know any measurement that starts with 284. Any help would be appreciated.

RisaG

[johanna]

to all: yes, decadence is a great thing!
to RisaG: my word, I must have been too excited to list all the measurements. Have taken care of it immediately. With regards to the cream, it is millilitres I am referring to, 284 being a standard size in the UK - not sure where it stems from, I am confused by all the stones and pints and other weird things you find around here... long live the metric system!

[bonnie kitchen]

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[Michael Urmston]

284 millitres is exactly half an imperial pint (10 Fluid Ounces).Long live the imperial system!

[Toni]

These brownies are really good that I made them for my class in school and they wanted me bring more in very Friday for a snack from our hard work we do very day.

[Toni]

These brownies are really good that I made them for my class in school and they wanted me bring more in very Friday for a snack from our hard work we do very day.

[johanna]

Toni,
So glad you liked the recipe and still sharing with your friends!!!
Thanks for reporting back as well, your feedback is very much appreciated!