We need for Brownie :
¼ cup powdered sugar
¼ cup brown sugar
¼ teaspoon salt
1 teaspoon vanilla
½ tablespoon butter
1/2 cup yogurt
1 cup of dark chocolate, chopped
¼ cup + 2 tablespoon all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
We need for Chocolate Mousse :
2 tablespoon water
2 teaspoon gelatin powder
3/4 cup semi-sweet chocolate
1 ½ cup whipping cream
We need for Mirror Glaze :
1/4 cup water
3/4 cup sugar
1tablespoon + 1/2 teaspoon gelatin powder
1/2 cup cocoa powder
1/3 cup water
1/2 cupwhipping cream
Chocolate Decoration :
1/2 cup semi-sweet chocolate
Preparing Eggless Brownie :
Preheat oven at 180°C/355°F.
Put chocolate and butter in a bowl. Melt them over low heat boiling water. Remove them from heat and keep aside.
Take another bowl, add the sugar and yogurt. Mix strongly until the sugar is almost melted. Add salt and vanilla extract. Mix well.
Add the mixture of chocolate melt into the sugar mixture. Mix well until combined.
Sift all the dry ingredients. Gently mix until combined. Try not to over mix.
Grease a 6-inch round pan, and place a parchment paper at bottom. Pour the batter into the pan.
Preheat oven at 180°C/355°F and cook for 25 minutes.
Let it cool and wrap it with cling film and refrigerate to harden it. Meanwhile, start preparing for the chocolate mousse.
Preparing Chocolate Mousse/Assemble :
Cut the chocolate into small bars and set aside.
Put gelatin in a small pan, add water then mix well and set aside.
Pour ½ cup or 120ml whipping cream, put it on fire until you bring it to a boil. Remove from the heat and pour it over the chocolate you cut into chunks. Stir well until it is homogenous. Make sure the chocolate is completely dissolved without any lumps. If you still find lumps, microwave for 1 minute.
Put the remaining whipping cream in a large bowl. Keep mixing until you form soft peaks.
Melt the gelatin over the heat, and then pour the gelatin into the chocolate mixture. Mix well.
Add the whipping cream into the chocolate mixture in few batches. After 2 batches, pour the chocolate mixture into the remaining whipping cream, and use a mixer to mix it well, until creamy and smooth.
Take out the brownie from the fridge and remove the plastic wrap. Prepare a 7-inch cake ring and place the brownie in it. Try placing it in the middle. Pour the chocolate cream mixture into the ring. Spread it evenly and tap few times on the table, so that the surface is even.
Refrigerate for at least 6 hours or overnight, until it is completely firm.
Preparing Mirror Glaze :
In a milk pot, add gelatin and water. Mix well and set aside for at least 5 min.
In another pot, quickly mix sugar and cocoa powder, then add water and whipping cream. Mix well until you get a homogeneous mixture. Over a low medium heat, bring the mixture to a boil. As soon as it starts bubbling remove from fire. Sift the mixture into a glass container. Set it aside to cool or until it reaches 35°C/95°F.
Take the hard mousse put of the fridge. Take off the ring. When the mirror glaze is at 35°C/95°F, pour it over the mousse cake. Let the chocolate drips until it stops. Use an offset spatula to clean up the drips. Add some grated chocolate around the rim of the cake. Refrigerate the cake for 1-2 hours.
Preparing the Chocolate Decoration :
Melt the chocolate in the microwave for 1 minute.
Spread the melted chocolate evenly on a plastic strip. You may also use a non-stick parchment sheets. Use a scraper comb to draw across the chocolate. Press the strip in a small cake pan against the side of the pan. Put in the refrigerator for 5-10 minutes.
For the curls, spread the melted chocolate evenly on a plastic strip. Let it set for 3-5 minutes or until it is almost dry. Scrap the chocolate with a cake scraper. You may need to try a few times. If the chocolate is not set, just leave it for a few more minutes.
Decorate the cake with the chocolate strips and curls.
Cut the cake and now it’s ready to serve.