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White Chocolate Mousse Brownie Cake

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White Chocolate Mousse Brownie Cake
662
calories
Calories
0
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moderate
Difficulty
1 hr 15 min.
Preparation
 • Ready in 14 h. 15 min.
Ready in
Nutritions
Fat43.52 g
Saturated Fat Acids26.44 g
Protein8.7 g
Roughage0 g
Sugar added18.86 g
Calorie662
1 serving contains
Calories662
Protein/g8.7
Fat/g43.52
Saturated fatty acids/g26.44
Carbohydrates/g60.56
Added sugar/g18.86
Roughage/g0
Cholesterol/mg120.6
Vitamin A/mg279.57
Vitamin D/μg1.22
Vitamin E/mg2.39
Vitamin B₁/mg0.11
Vitamin B₂/mg0.4
Niacin/mg1.93
Vitamin B₆/mg0.05
Folate/μg30.06
Pantothenic acid/mg0.63
Biotin/μg1.59
Vitamin B₁₂/μg0.73
Vitamin C/mg0.52
Potassium/mg289.76
Calcium/mg140.05
Magnesium/mg36.64
Iron/mg1.81
Iodine/μg28.64
Zinc/mg0.89

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 8 servings
For the base
¼ cup
½ cup
plain Dark chocolate (70% cocoa solids, chopped)
2
large eggs
¾ cup
1 teaspoon
½ cup
For the mousse
2.333 cups
white chocolate (chopped)
1 ½ cups
cream (48% fat)
3
To decorate
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Preparation steps

Step 1/11
For the base: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" springform cake tin and line the base with non-stick baking paper.
Step 2/11
Stir the butter and chocolate in a pan over a low heat until melted and smooth. Cool to room temperature.
Step 3/11
Whisk together the eggs and sugar in a mixing bowl until thick, then whisk in the vanilla.
Step 4/11
Stir in the chocolate mixture. Sift in the flour and stir in gently.
Step 5/11
Put into the tin and bake for 15-20 minutes until a skewer inserted into the centre comes out with dry crumbs attached. Cool completely in the tin on a wire rack.
Step 6/11
For the mousse: stir the white chocolate and 175ml|3/4 cup cream in a pan over a low heat just until the chocolate is melted. Cool completely.
Step 7/11
Whisk the remaining cream until peaks form.
Step 8/11
Whisk the egg whites until stiff but not dry.
Step 9/11
Gently fold the egg whites, then the whipped cream into the white chocolate mixture.
Step 10/11
Spoon the mousse on top of the base in the tin and smooth the top. Cover and chill overnight.
Step 11/11
Remove from the tin. Decorate with orange slices and orange zest, as in the photo.

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