Okay. I have decided I owe you all an apology. I have not posted in goodness-knows-how-long, and I really feel bad about it! I truly do. But I have realized that blogging is unfortunately not at the very top of my priorities. I mean, yes, I love blogging, and I adore baking, but there are often just so many things standing in my way, stopping me from doing this whenever I please. I apologize for being the most inconsistent blogger, who does not blog every day (how do you guys do it?!) or every couple days, or even once a week on a regular schedule. I basically just blog when I have time. But you know what? That’s just real life. I do what I can, when I can! Anyways, apology over… I’m glad I got that off my chest. Okay, so reason number one I have not blogged in quite a bit… I was out of town for a whole week! In Las Vegas! Whooop! That was fun. In case you missed it, I documented my trip quite a bit through Instragram, so if you do not follow me on there, that needs to change! You will never guess my username….thebakingfairy. Yes, I am nothing if not predictable.
This brownie mousse cake is rich and over-the-top and anti-bikini…. but SO worth it. My mouth is watering just thinking about it. This dessert is surprisingly easy, and you can easily use brownie mix, making it even easier. You really have no excuses. Make this! Then you can do what I did and do the NFL Cheerleader Workout to burn it off. This chocolate is definitely worth working up a sweat over. Do it do it doooo it. Peer pressure. 🙂
Brownie Mousse Torte
Adapted from Sweet Treats & More
Yields: one 10 inch round cake
1 box Ghirardelli Dark Chocolate Brownie Mix (or homemade to fit a 13×9 pan)
Eggs, water, and oil called for on brownie box
1 cup chocolate chips
3/4 cup whipping cream
1/3 cup white sugar
Topping: more chocolate chips and chocolate jimmies (optional)
Preheat the oven to 350F. Grease a 10-inch springform pan, and line the bottom with parchment or wax paper. In a medium bowl, prepare the brownie mix according to directions, then pour the batter into the springform pan. Set aside for now.
In a small saucepan over medium heat, combine the whipping cream and chocolate chips, stirring until smooth and melted. Take off the heat and let cool slightly while you prepare the rest.
In the bowl of a stand mixer, whip together the eggs and sugar until light and fluffy, then slowly pour in the melted chocolate and cream mixture. Beat until combined, then pour on top of the brownie batter in the springform pan.
Bake for about 1 hour, until cake is set and a toothpick inserted in the center comes out clean except for a few moist crumbs. Let cake cool COMPLETELY before opening the springform pan!
Once ready to serve, melt some chocolate chips, drizzle on top of the torte, and top with chocolate jimmies. Enjoy with vanilla ice cream or whipped cream if you are feeling extra sinful. 🙂