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GSABO - S2- Ep8 - Recipes

Chocolate Brownie and Lemongrass Two Tone Mousse Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Baked brownie:

  • 125ml water
  • 40g cocoa powder
  • 15ml coffee granules
  • 150g milk chocolate
  • 375ml whipping cream
  • 150g dark chocolate
  • 5ml vanilla paste
  • 2 eggs
  • 2 egg whites
  • 80ml castor sugar
  • pinch salt
  • 125ml pecan nuts, chopped

Blackberry and chocolate mousse:

  • 7g powdered gelatine
  • 20ml water
  • 250g blackberries, frozen
  • 55g castor sugar
  • 125ml heavy cream
  • 4 egg yolks
  • 200g milk chocolate
  • 85g icing sugar
  • 300ml heavy cream

Lemon grass mousse:

  • 14g powdered gelatine
  • 40ml water
  • 400g white chocolate
  • 250ml heavy cream
  • 6 stalks lemon grass
  • 10ml lemon grass essence
  • 160g icing sugar
  • 600ml heavy cream

Blackberry gel:

  • 5g powdered gelatine
  • 50ml water
  • 100g blackberries
  • 30g sugar

Patterned layer:

  • 1 egg white
  • 20g cocoa powder
  • 20g flour
  • 20g sugar
  • 30g butter, room temperature
  • 4 eggs
  • 120g flour
  • 120g castor sugar
  • salt

Mirror glaze:

  • 5g powdered gelatine
  • 40ml water, cold
  • 225ml whipping cream
  • 275g white chocolate
  • 30ml oil
  • 5ml lemon grass essence
  • food colouring, white

Rice paper orchid:

  • 3 sheets rice paper
  • floral wire
  • lustre dust, pearl
  • food colouring, pink
  • food colouring, orange

Preparation method

Baked brownie:

  • Pre-heat oven to 180 C
  • Heat water, cocoa, coffee and chocolate
  • Add in vanilla paste and chopped pecan nuts
  • Whisk egg whites, eggs, sugar and salt over heat
  • Remove mixture from heat and transfer to a bowl
  • Whisk until mixture reaches ribbon stage
  • Fold egg mixture into chocolate mixture
  • Whip cream to soft peaks
  • Fold into chocolate batter
  • Grease a 20cm round tin with spray and bake, line with wax paper and dust with flour
  • Bake for 27-30 minutes
  • Allow to cool to room temperature
  • Place in freezer for 20 minutes

Blackberry and chocolate mousse:

  • Bloom gelatine in water
  • Set aside
  • Thaw blackberries and blend until pureed
  • Strain puree well
  • Heat eggs, sugar and cream and beat until thick and double in volume
  • Add gelatine to hot egg mixture
  • Melt chocolate
  • Fold chocolate and blackberry puree into egg mixture
  • Beat 300ml cream and icing sugar to stiff peaks
  • Fold into mixture and chill

Lemon grass mousse:

  • Bloom gelatine in water
  • Heat cream and lemon grass stalks
  • Melt chocolate
  • Add gelatine to hot cream mixture
  • Remove lemon grass stalks
  • Add lemon grass essence
  • Mix chocolate and cream mixture
  • Whip cream and icing sugar to soft peaks
  • Fold into mixture
  • Place mousse into the 20cm silicone mould
  • Freeze until ready to use

Blackberry gel:

  • Bloom gelatine in water
  • Heat blackberries and sugar
  • Blend blackberries until pureed
  • Strain puree well
  • Add gelatine to puree
  • Allow to cool to room temperature
  • Once set, cut out a 16cm circle

Patterned layer:

  • Cream butter and sugar
  • Add cocoa powder and flour, then add egg white and mix well
  • Place into a piping bag
  • Position pattern under a piece of wax paper and pipe out the pattern with the chocolate batter
  • Freeze for 15 minutes
  • Beat eggs and sugar until double in volume
  • Add sifted flour and salt and fold in well
  • Pour batter over the pattern and bake at 160 C for 10 minutes
  • Allow to cool
  • Cut out the 3cm pattern into a long strip and set aside

Mirror glaze:

  • Bloom gelatine in water
  • Heat cream
  • Add gelatine to cream
  • Pour cream over chocolate
  • Whisk oil, essence and white food colouring into cream
  • Allow to cool to 32 C before pouring over the lemon grass mousse

Rice paper orchid:

  • Cut out the shapes of the orchid using a cutter or template
  • Use a paintbrush and dip into water and gently brush over petals. Allow to dry
  • Attach the floral wire to the largest petal using edible glue
  • Cut out a small circle of rice paper and position over the wire
  • Attach the second large petal with some water
  • Attach the centre petal with some water

Assembly:

  • Place the baked brownie mousse onto a cake board
  • Place a cake ring over the baked mousse
  • Pipe a generous layer of blackberry mousse on top of the baked mousse
  • Insert the blackberry gel onto the mousse
  • Cover the blackberry gel with the remaining mousse
  • Freeze until ready to use
  • Remove the lemongrass mousse from its mould
  • Place the lemongrass mousse onto a wire rack and drizzle the mirror glaze over it
  • Allow to set
  • Place the lemongrass mousse on top of the blackberry mousse
  • Place patterned sponge around the baked mousse layer
  • Decorate with the rice paper orchids