This is, most definitely, a family favourite of ours. It is surprisingly light, with a super moorish brownie base. I use Whittakers Creamy Milk chocolate for both the brownie base and mousse. This is a dessert that needs to stay refrigerated, to keep it’s texture. I always make it in a round tin, I cut a square piece specifically for this photo. If you’ve seen the Autumn edition of Nourish Magazine, you’ll find the recipe in there.
Ideally, you’d make this pie the day before, as it’s quite time consuming to put together and needs a good six hours to set. A sprinkling of good quality dutch cocoa, will give a good finish to the pie.
Try not to overbake the brownie, you don’t want it to dry out. It is better to be underdone than overcooked. Once the brownie is cooked, it will shrink back slightly and crack a little on the surface. This is good, that is what it is supposed to do.
Each component of this recipe is pretty simple, just give yourself time to make it. You will need a 20cm cake tin, with a removable base.
- 60g butter, softened
- ½ cup sugar
- 1 egg
- ½ tsp vanilla essence
- ⅓ cup self-raising flour
- 4 Tbsp cocoa
- 100g chocolate, roughly chopped
- 150g chocolate, chopped
- 1 cup cream
- 2 Tbsp cocoa
- 3 egg whites
- 100 g white marshmallow(20 large)
- ¼ cup milk
- 1 cup cream
- Cocoa for dusting on top
- Cream the butter and sugar for 1 minute until light in colour.
- Add the egg and continue beating until combined.
- Sift in the flour and cocoa and beat for 2 minutes until thick.
- Spread this batter into the base of a 20cm round cake tin, with a removable base.
- Sprinkle the chopped chocolate over the batter mix.
- Bake for about 15 minutes in an oven set at 170C.
- Place the chocolate and ¼ cup of cream in a small bowl. Place the bowl over a pot of simmering water until the chocolate and cream have melted. Stir the chocolate mix until it is smooth, set aside to cool, this will take 20 minutes.
- Beat the remaining ¾ cup of cream with the cocoa until stiff peaks have formed, place in the fridge while you prepare the egg whites.
- Beat the egg whites until stiff peaks have started to form, set aside.
- Slowly fold the cream into the cooled chocolate mix, when this is done, fold in the egg whites.
- Pour the mousse on top of the brownie base and place into the fridge to set while you prepare the marshmallow topping.
- Place the marshmallows and milk into a small saucepan and melt slowly over a low heat. Stir the marshmallows as they melt to get a smooth texture. When done, set aside to cool. This will take about 45 minutes. When cool, beat the cream until stiff peaks have formed and fold it gently into the marshmallow mix. Spread this mix evenly over the chocolate mousse cake. Sprinkle with cocoa and leave in the fridge to set. This will take a few hours.