Coffee mousse brownie cake with thermomix

Preparation of Coffee Mousse Brownie Cake with thermomix

BROWNIE

1. We turn on the oven at 170°, heat up and down
2. Chop the walnuts lightly
3. 4 seconds / speed 4
4. Reserve
5. We chop the chocolate
6. 10 seconds / speed 5-10
7. we reserve
8. We place the butterfly in blades, we pour the eggs with the sugar
9. 5 minutes / 37°C / speed 4.
10. Add the butter and chocolate
11. 5 seconds / speed 3.
12. Remove the butterfly, add the flour and salt,
13. 20 seconds / speed 3
14. Add the nuts and mix with a spatula.
15. Pour the mixture into the mold, (we bake it longer than a brownie, since we are not interested in its interior being very creamy, since it would not support the weight of the mousse), about 30 min.
16. Remove, when cool, unmold and put on a wire rack

MOUSSE

1. We make a meringue with the egg whites and sugar
2. 4 minutes / 50°C / speed 3 and a half
3. again
4. 4 minutes / speed 3 and a half, without temperature.
5. we booked
6. We mount the cream, we put butterfly in blades, speed 3.5 We reserve in refrigerator
7. We put the gelatin to hydrate in cold water (6/8 min), drain it and add it to the coffee, stir, add the liquor, stir.
8. Pour it into a large bowl, pour in the fraichi cream, stir well. We are adding little by little the cream, with enveloping movements, we do the same with the meringue.

SWISS BUTERCREAM MERINGUE

1. We put the butterfly in blades, we are going to mount the whites with the sugar,
2. 3 minutes / 50°C / speed 3 and a half.
3. We put the glass in the fridge for 6/8 minutes / (to lower the temperature)
4. Meanwhile, we cut the butter into cubes
5. After the minutes / we place the glass on its base, and program without time, speed 3. We are introducing the butter through the jar, until it acquires a more or less firm texture
6. Melt the chocolate in the microwave, stir and add it to the buttercream, put it in a piping bag

CAKE ASSEMBLY

1. When the cake is completely cold, we cut with a lira or knife, its chepita
2. We put the brownie disc in the mold, pour the mousse, smooth; and we have been in the fridge for a minimum of 4 hours
3. After hours, we remove the cake from the fridge, unmold with great care
4. We decorate it with the chocolate buttercream and finish its decoration to taste
5. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION