Flourless Brownie Mousse Cake

Ever wondered what would happened if you combined Brownies and Chocolate Mousse into 1 dessert? Well, wonder no more my friends, because I’m about to introduce you to the best dessert of all time – Flourless Brownie Mousse Cake.

The concept is simple but the result is bloody genius! I got this idea from Feasting on Fruit Brownie Mousse Cake and put my own twist on it. Resulting in a brownie that’s crackly on the top, soft on the inside. And a top that’s a 2 ingredient chocolate mousse. I mean, it’s so simple when you think about it but in my 5 years of recipe creations i’m not sure how I didn’t come up with this sorcery myself! Regardless of how long it took to discover the best dessert ever, we are here my friends and we are going all in.

Here are a few tips to ensure you end up with the perfect result.

• When it comes to baking the brownie, the softer the better. Brownies work best when they’re soft and fudgy. Let’s be real, no one likes a dry brownie. So, if a skewer comes out with a few wet crumbs, take it out of the oven pronto.
• The mousse may take a little time in the fridge to get to the desired consistency. And if you feel like the mousse is too runny and won’t set, add a little more melted chocolate to it. If it’s way too thick, add some more coconut milk. You want the mousse mixture thick but pourable before adding it to the brownie.
• This brownie is best served slightly, and I mean slightly warmed. Because of the mousse on top, any kind of intense heat is just going to melt the top. And although, melted mousse really just turns into a chocolate sauce which is never really a bad thing, in order to keep the integrity of the structure, I heat on level 5 for 7 seconds in the microwave. It’s the perfect comforting dessert after a deliciously healthy dinner.

This recipe is:

• Refined sugar free
• Grain free
• Gluten free
• Dairy Free
• Soy Free
• Has a nut free option

Like chocolate? Try out these other popular recipes.

• Chocolate Immunity Freezer Fudge
• Chocolate Cauliflower Popsicles
• Tahini ‘Cheesecake’ Brownies
• Sunbutter Fudge Bars

Flourless Brownie Mousse Cake

0 from 0 votes

Recipe by www.peanut-head.comCourse: DessertDifficulty: Medium

Servings

10

servings

Prep time

15

minutes

Cooking time

18

minutes

Setting Time

90

minutes

A combination of the best 2 chocolate desserts on this planet, makes one decadent dish that won’t disappoint.

Ingredients

• Brownie

• 1/3 cup coconut oil, melted

• 1 cup dark chocolate (Hu Kitchen gems)

• 3 large eggs

• 1/2 cup almond butter (use Sun Butter for nut free option)

• 3/4 cup coconut sugar

• 1/3 cup cacao powder

• 4 tbsp arrowroot powder

• 1/2 tsp sea salt

• 2 tsp vanilla

• 1 tsp baking powder

• Mousse

• 1 x 13.5 fl oz can full fat coconut milk

• 1 1/2 cups dark chocolate (Hu Kitchen gems)

Directions

• Brownie
• Preheat oven to 350F
• In a small saucepan, gently melt down chocolate and coconut oil until smooth and glossy. Set aside to cool.
• In a small bowl, sift your cacao, tapioca, baking powder and salt. Set aside.
• In a medium bowl, using an electric hand beater, beat your eggs until light and fluffy.
• Add your coconut sugar and beat for a further 30 seconds.
• Add your nut or seed butter and chocolate mixture and vanilla. Beat till you have a thick but smooth mixture.
• Add in the dry ingredients and continue to beat until you have a smooth batter.
• Pour into a 9 inch spring form cake tin, that’s been lightly greased and lined with parchment paper – on the bottom only.
• Pour batter into the tin, spread evenly and bake for 16-18 minutes.
• The brownie is done when the top is just cooked. So keep an eye on it from 15 minutes to ensure it doesn’t over bake. Once baked, remove from the oven and allow to cool for 15-20 minutes.
• Mousse
• Gently heat your coconut milk, once the milk is hot, remove from heat and pour into a medium bowl, over the chocolate.
• Stir well until the chocolate has fully dissolved and you have a smooth chocolate liquid.
• Place in the freezer to allow it to cool and get thick. Once the mousse is a thick but pourable consistency, pour over the brownie while it’s still in its tin.
• Place in the fridge for 1-1/2 hours to set.
• Remove from the fridge, run a knife around the perimeter of the tin so it doesn’t stick. Remove the outer layer of the spring form tin then gently slide the cake onto a serving board to slice and serve.
• Sprinkle with some chocolate chips or cacao nibs. Enjoy immediately and keep any leftovers in an airtight container in the fridge.