Lemon mousse brownie pie

Lemon mousse brownie pie



Time:  1h (+2h of refrigerator)

Yield:  8 servings

Difficulty:  easy


Ingredients

400g of chopped dark chocolate

5 tablespoons of butter

6 eggs

2 cups (tea) of sugar

1 and 1/3 cup (tea) of wheat flour

1 spoon (coffee) of baking powder

butter to grease

Slices and zest of lemon rind to decorate


Lemon mousse

1 and 1/2 can of condensed milk

1 box of cream (200g)

1 cup of lemon juice

Method of preparation

For the mousse, beat the condensed milk, cream and juice in a blender for 1 minute. Transfer to a bowl and refrigerate for 1 hour.


For the dough, melt the chocolate and butter in a bain-marie. Transfer to a bowl and, with a hand mixer, mix the eggs, sugar, flour and yeast until smooth.


Transfer to a pan measuring 24 cm in diameter lined with greased baking paper and place in a preheated medium oven for 20 minutes or until set. Remove, let cool and spread the mousse. Refrigerate for 1 hour. Unmold, decorate with lemon slices and zest, and serve.

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