Sunday, 10 November 2013

Brownie Bottom Coconut Cream Chocolate Mouse Cake


I don't usually bake anything special for my birthday but this year I thought if I'm going to eat the whole thing I might as well make it taste good. Let me tell you, if you like coconut then this is the cake for you. Brownie Bottom coconut cream chocolate mousse cake. Mmm so good ! Well worth the calories. Oh wait, birthday cakes are alway fat free and 0 calories :P


Brownie:
1/2 cup butter
1 cup sugar
2 eggs
3 Tbs coco powder
1/2 tsp vanilla
1/2 cup flour

Preheat oven to 350 degrees. In a microwave bowl, melt the butter. Add sugar and eggs and beat together. Add the coco powder, vanilla and flower and mix until incorporated. 
Pour the batter into a greased 9" spring form pan.
Bake for 12-16 minutes or until a toothpick inserted comes out clean.


Coconut Cream Filling:
1 1/2 cups half and half cream (10%)
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
5 tsp corn starch 
1/4 tsp salt
3/4 cup flacked coconut 
1/2  tsp coconut extract 
1/4 tsp vanilla extract

While the brownie layer is baking, combine half and half cream, coconut milk. eggs, sugar, cornstarch and salt in a sauce pan. Cook over medium/low heat stirring constantly until the mixture thickens about 10-15 minutes.
Once it's thickened, remove from heat and add the coconut extract, vanilla extract and flacked coconuts. Pour this over the brownie layer and cover with plastic wrap directly on the the coconut cream layer so it doesn't form a hard skin. Cool completely.


Chocolate Mousse:
2 eggs, separated and room temperature
1/2 cup whipping cream (35%)
1/2 Tbs vanilla extract
1/4 cup butter
1/2 cup bittersweet chocolate
1/2 cup sugar
1/4 tsp cornstarch 

In a medium  bowl whisk together egg yolk, cream and vanilla. set aside. In a double boiler, melt the butter.
Once the butter is completely melted very slowly whisk in the yolk mixture. Continue whisking over simmering water until the mixture thickens like pudding, about 8-12 minutes.
Once thickened, remove from double boiler and add the chocolate and stir until completely melted. Set aside in the refrigerator.
In a separate bowl beat together egg whites, sugar and cornstarch until stiff peaks form.
Whisk 1/4 cup of the stiff egg whites to the chocolate to loosen it up.
Gently fold in the rest of the egg white into the chocolate mixture until combined.
Pour this chocolate mousse over the cooled coconut cream in the spring form pan. Place the whole thing in the refrigerator and let it set for about 4 hours.

Whipped Cream:
3/4 cup whipping cream (35%)  
1/4 cup powdered sugar 
1/2 tsp vanilla extract

Beat together all the ingredients until peaks form. Add this to the top of the cake.
Garnish with toasted coconut.
Keep in the refrigerator until ready to serve. Run a knife around the edges of the pan to loosen it from the sides. Remove the side.
Cut, serve and enjoy
                                                             
Happy Birthday to me :)





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