Servings

8 - 12

Cook

30 min

I made this grown up dessert cake for a dinner party and considering that almost all my guests had second helpings, despite claiming to be on diets, I would say it was a resounding success.  You can of course swap the prosecco for fruit juice if so desired but it does take away from the taste.  Do warn any driver though as most of the alcohol  will still be in the jelly.

Brownie & White Chocolate Mousse Cake with Pink Prosecco Jelly & Berries

INGREDIENTS

For the Jelly

  • 4 gelatine leaves, soaked in cold water (see notes)
  • 2 tbsp caster sugar
  • 400ml Pink Prosecco
For the Fruit
  • 200g fresh raspberries
  • 100g blueberries
  • 100g strawberries
For the Brownie Base
  • 100g dark chocolate (min70% cocoa)
  • 150g unsalted butter
  • 170g caster sugar
  • 2 eggs
  • 75g plain flour
For the White Chocolate Mousse
  • 60ml milk
  • 1 egg yolk
  • 1 tsp caster sugar
  • 2 gelatine leaves, soaked in cold water (see notes)
  • 150g white chocolate
  • 185ml double cream
To Decorate
  • 150g white chocolate (optional)
METHOD
  1. For the fruit jelly line a 20cm round baking tin with cling film.
  2. Wash and prepare the fruit. Remove the stalks and cut the strawberries in halves or quarter depending on size.
  3. In a small saucepan heat 100ml of the prosecco and add the sugar and stir until dissolved.
  4. Take the saucepan off the heat and stir in the squeezed out gelatine until melted. Leave to cool to room temperature then stir in the remaining 300ml of prosecco.
  5. Arrange the fruit in the bottom of the baking tin making sure that the top of the fruit faces downwards. Carefully pour ¾ of the prosecco over the fruit and chill until set.
  6. Preheat the oven to 180C/170C fan. Grease and line two 20cm loose-bottomed, round baking tins with baking parchment.
  7. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure that the bowl does not touch the water. Stir until smooth and remove the bowl from the heat.
  8. In a separate bowl beat together the sugar and eggs until combined and stir into the warm chocolate mixture.
  9. Sift over the flour and stir until combined. Divide the mixture between the prepared tins and bake in the preheated oven for 12-15 minutes.
  10. Turn the cakes out onto a cooling rack and remove the parchment paper.
  11. While the cakes are cooling make the white chocolate mousse.
  12. In a saucepan bring the milk to a simmer. In a bowl mix the egg yolk with the sugar then add the milk stirring constantly.
  13. Pour the mixture back into the saucepan and, under a medium heat, bring back to the boil again stirring all the while.
  14. Add the squeezed out gelatine and stir until dissolved then add the white chocolate and leave to stand for a couple of minutes. Stir until melted and smooth and set aside to cool.
  15. In a large mixing bowl beat the double cream until thickened but not stiff then add the cooled chocolate mixture and stir until thoroughly combined.
  16. To assemble the cake place the first brownie cake onto a serving plate and enclose with close fitting spring form ring.
  17. Spread with half of the mousse and repeat with the second brownie cake and spread with the remaining mousse. Refrigerate to set for 1 – 2 hours.
  18. Once the jelly has completely set remove the cake from the fridge and take off the spring form ring.
  19. Take the jelly out of the tin and turn over onto the cake so that the bottom now faces upwards. Remove the cling film and place the spring form ring back around the cake. Carefully pour the remaining jelly over the top and return to the fridge to set.
  20. Break the white chocolate into a heatproof bowl and set over a pan of simmering water but do not let the bowl touch the water. Stir until melted and pour into a piping bag.
  21. Measure the circumference and height of the cake and cut a strip of baking parchment about 3 cm wider than the height of the cake.
  22. Snip off the tip of the icing bag and pipe the chocolate to a design of your choice along the parchment paper (I used wavy lines but whatever design you choose, make sure the chocolate is connected). Leave the chocolate to just about softly set. You should be able to touch it without it coming off on your finger but it should still be soft enough to mould around the cake.
  23. Remove the cake from the fridge and take off the spring form clip.
  24. Wrap the chocolate collar around the cake pressing lightly and return to the fridge to set.
  25. When the chocolate has completely set hard remove the cake from the fridge and carefully peel off the parchment paper.
Note: I have used Dr.Oetker Diamond gelatine. If you are using a different brand please refer to the manufacturer’s instructions.

Share & Print

0 0 100 0

Leave a Reply

Be the First to Comment!

Notify of
avatar
wpDiscuz