Brownie is and will be a classic. The intense chocolate flavor of the brownie cake, which is wrapped in an airy and slightly chewy cake batter, is simply one of the best-baked goods. In addition, the chocolate cake is incredibly easy to make, it just requires that you keep a close eye on the oven. The baking time varies in particular from oven to oven, and since nobody wants a brownie that is neither dry nor wet, it is important to pay attention during the minutes it is in the oven.

Ingredients

250 g of unsalted butter
200 g chocolate, 50% Valrhona
275 g of sugar
4 eggs
4 tbsp. cocoa
1/4 tsp. salt
200 g wheat flour
Possibly. flaked salt for serving

Here’s how you do it

• Melt the butter and chocolate over low heat in a saucepan, stirring frequently

• Allow the chocolate mixture to cool while you prepare the egg mixture

• Beat eggs and sugar white and foamy. This step can take up to 8-10 minutes

• Mix all the dry ingredients together in a bowl and sift them into the egg mixture

• Carefully fold in the egg mixture so that the air is not knocked out of the cake batter

• Carefully fold the chocolate mixture into the cake batter

• Fold in the cake batter until it is smooth and uniform

• Bake the brownie in the oven at 175 degrees hot air for approx. 25 min. At 20-25 minutes, it becomes very soft in the middle, just as you can see in the pictures. However, always stick a fork in the cake along the way. All ovens bake differently, so perhaps it should take longer than 25 minutes

• Allow the brownie to cool completely and preferably in the fridge before cutting it into suitable pieces. It is only during cooling that the brownie sets. If possible, the brownie will only get better if left overnight in the fridge to set properly. This is especially so if you want a very soft middle

Homemade brownie

It is absolutely not difficult to bake brownies yourself, but it does require that you keep a close eye on your brownie and check on it regularly during baking time. I personally like my brownie to be a little bit more on the chewy side (than dry) and 25min baking time suits my taste and my oven perfectly. However, the brownie will always be a little wet if it is still warm and freshly baked, which is why it must be left to cool completely before serving. I always chill my brownie cake in the fridge. That way, the chocolate cake sets really well. This means that the cake is soft in the middle without flowing out. I also don’t like that the chocolate cake is not a firm consistency.

When the chocolate cake is finished baking, I always sprinkle it with a little flaky salt. First of all, it looks really inviting and then it does something absolutely fantastic for the chocolate taste. The taste becomes much more prominent. The salt plays incredibly well with the sweetness from the sugar and fat from the butter.

Good tips and advice for baking brownies

Very often I chop walnuts or hazelnuts and add them to the batter for my brownie cake. It can also really be recommended and gives a little extra bite and structure to the brownie. Since my son should be allowed to taste the cake too, this time I chose not to put chopped nuts in the brownie batter. He still has too few teeth to be able to chew the delicious nut kernels that the dough usually contains. However, the brownie does not become any less good, and my little boy really approved of the chocolate dream at the first taste test. In general, it is also a mistake to think that children do not like cakes, pastries and other desserts with good dark chocolate. I always use 50% chocolate and kids are always delighted with the taste.

When I was younger and still living at home with my parents, I often made chocolate brownies from Valrhona chocolate, from the local coffee shop in town. After I moved to Odense, however, I have made this brownie recipe countless times before, with just regular dark chocolate from the supermarket. You can try it yourself if you think you can taste a difference in the chocolate quality on the cake.

Chocolate mousse with coffee is a wonderful and very tasty dessert. It combines two really good ingredients: coffee and chocolate. The chocolate mousse has the most delightful silky texture that almost melts on the tongue when eaten. The mousse is perfect to serve at a festive event or as a small luxury dish for everyday life.

Ingredients

150 g dark chocolate, 50% – Valrhona
5 egg yolks
30 g of sugar
250 ml whipping cream
25 ml strong coffee espresso
50 g dark chocolate for decoration

Here’s how you do it

• Brew a strong cup of coffee or espresso and let it cool completely

• Break the chocolate into small pieces and melt it in a water bath

• Whisk the egg yolks and sugar in a separate bowl until the eggnog becomes white and fluffy. This can take 5-7 minutes

• In another bowl, whip the cream into whipped cream

• Fold in the melted chocolate with the egg mixture and the cooled coffee

• Fold the whipped cream into the chocolate mousse

• Divide the chocolate mousse into four glasses and refrigerate for at least an hour

• Garnish with finely grated chocolate before serving

Homemade chocolate mousse with coffee

Homemade chocolate mousse with coffee tastes absolutely fantastic, and it’s also incredibly easy to make. The chocolate mousse is made from four mixtures. The very first thing you have to do is brew 1/4 dl of strong coffee, as the coffee has to cool completely before use. Next, melt the chocolate slowly over a water bath. In another bowl, whisk the egg yolks and sugar to fluffy and light eggnog. You have to whip for 5-7 minutes for the eggnog to be absolutely perfect. Then the cream must be whipped to a light foam – be careful not to whip the cream for too long so that it becomes too stiff.

Now the chocolate mousse must be assembled. First, the melted chocolate, the egg mixture and the cold coffee must be carefully mixed together. In order to retain all the good air in the mousse, which gives the airy consistency, it is incredibly important that you turn or fold the masses together, and not stir or whip. Finally, the whipped cream must be turned in, so that you get a beautiful uniform mass. Arrange the mousse in glasses and leave it in the fridge for at least an hour before serving, so it can set.

Inspiration for desserts with chocolate: Brownie with coffee and Brownie

The coffee for the mousse

The coffee in this recipe is an incredibly important ingredient. Without it, it would just be a classic (though also beautiful) chocolate mousse. How strong coffee you need depends of course on how much you want the dessert to taste like coffee. Whether it should simply be an underlying note of coffee or whether there should be a bang on the coffee taste. Regardless of how you like it, it’s all about how strong you brew your coffee. It is important that you do not put in either more or less ready-brewed coffee, but that you comply with the amount specified.

There are an incredible number of different types of coffee, so depending on which coffee you choose to use, the dessert will of course change in taste. This is also an easy way to vary the dessert a little – to use different coffee.

Garnish and decoration for the dessert

The chocolate mousse can be prepared in different ways. A really nice and simple dish is to portion the mousse in fine glasses. You can use ordinary water glasses, decorative crystal glasses or wine glasses. The chocolate mousse with coffee can also be nicely prepared in one bowl.

Inspiration for desserts with chocolate: Chocolate cake and Black Magic cake

Garnish for the chocolate mousse

The decoration of the chocolate mousses puts the finishing touch on the dessert. You can keep it simple by chopping or grating some dark or white chocolate and adding it on top. It also looks really nice to place a few whole coffee beans on top. Then the eater can also get a small visual identification of what they are going to eat. You can also save some of the whipped cream and make some small whipped cream tops on the mousse. Fresh berries also go really well with the chocolate mousse and give a really nice play of color to the chocolate brown dessert. Chopped nuts (almonds, hazelnuts, walnuts) also go well and give the velvety mousse a little bite.