Husband and I had our Wedding Anniversary recently. Six years. Can’t believe he’s not sick of me yet.
Anyway, it seems that the traditional gift for six years is sweets or sugar. Well, that doesn’t post too much of a problem!
Enter: the Anniversary Chocolate Mousse Brownie Cake.
I used my favourite never fail brownie recipe that a friend gave me when we were working on night shift together*, and a nifty chocolate mousse recipe from Nigella Lawson. I had planned to use fresh raspberries on top, but unfortunately the local supermarket was totally sold out of fresh berries. Next year I will plan and pick them fresh (again, oh the hardship!). I used frozen berries. The best I can say about them is that they were cold.
I had to allow for extra baking time for the brownie layer, because it was in a smaller pan than I would normally use, and was therefore thicker. I probably should have used a bigger pan or two pans to keep it nice and chewy, not too hard. If you want to use this recipe to make a chocolate brownie (I highly recommend you do), I use a 25x20cm slice tin and it’s perfect.
This cake will keep in the refrigerator for a week. I know it’s not like us to keep cakes that long, but in my defence I went away for a few days and we finished it when I came back.
Nana Tipsy’s Brownie Anniversary Mousse Cake
125g dark chocolate
1 1/2c caster sugar
1t vanilla essence
1/3c cocoa powder
Melt butter and chocolate together in microwave or double boiler until smooth.
In separate bowl beat together eggs, vanilla, and sugar. Add this to the melted chocolate mixture, stirring frequently to prevent cooking the eggs.
Add flour and cocoa powder. Mix well.
Pour into prepared (greased and lined) springform cake tin. I used a 9 inch round tin and in hindsight it was too thick. You want the brownie layer to be about 1 inch. Use two tins if necessary.
Bake at 160 degrees C for 35 minutes, or until edges are cooked but middle is softer and chewy. You may need to tweak the time to get the chewiness you desire.
Cool in tin and set aside
Mousse (from Nigella.com):
150g marshmallows **
50 g butter
250g dark chocolate
60ml hot water
1t vanilla essence
Melt marshmallows, butter, chocolate and water over low heat, stirring frequently, until smooth.
Whip the cream and vanilla together until thick.
Fold in the cooled chocolate mixture***
Pour chocolate mousse layer over the cooled brownie layer. Refrigerate or freeze (depending how soon you want to eat it). If frozen remove from the freezer half an hour before serving. Frozen brownie is difficult to eat. Trust me.
Slide a hot knife around mousse layer and release from tin.
Serve topped with fresh berries, whipped cream and a dusting of icing sugar. Enjoy!
*Where I worked we had a tea trolley on night shift. Staff would bring in all sorts of snacks, home-baked items, cheese…… it got us through the night but I think we would actually put on weight during a week of nights. Still, worth it.
** Nigella recommends mini marshmallows. I used full size ones and didn’t have any problems with them not melting.
*** If the chocolate mixture is too hot when you add it to the cream, the cream will lose all its aeration. It still tastes fine but might not be as light.