Brownies Cheesecake Chocolate Mousse Cake by @colattarumahan

N/A

8 servings

200 g

Instant brownie mix

🧀

200 g

Cream cheese

🍬

42 g

Granulated sugar

🥚

2

Eggs

🥛

30 ml

Whipping cream

💧

60 ml

Warm water

🌾

5 g

Low protein flour

🌽

5 g

Cornstarch

🍋

7 ml

Lemon juice

🍦

1 g

Vanilla

🧂

1 g

Salt

🍫

160 g

Dark compound chocolate

🥛

55 g

Whipping cream powder

💧

130 ml

Cold water

🍮

3 g

Gelatin powder

  1. Bake
    • Instant brownie mix

    Bake the instant brownie mix according to the package instructions in the 16 cm pan.

  2. Layer
    • Cream cheese
    • Granulated sugar

    For the cheesecake layer, combine the cream cheese and granulated sugar.

  3. Add
    • Eggs
    • Cream cheese

    Add the eggs to the cream cheese mixture.

  4. Dissolve
    • Whipping cream
    • Warm water

    Dissolve the whipping cream in the warm water and add it to the mixture.

  5. Add
    • Low protein flour

    Add the low protein flour and cornstarch to the mixture.

  6. Add
    • Lemon juice
    • Vanilla
    • Salt

    Add the lemon juice, vanilla and salt to the mixture.

  7. Layer
    • Gelatin powder
    • Cold water

    Bloom the gelatin powder in the 15 g of cold water for the mousse layer.

  8. Layer
    • Whipping cream powder
    • Cold water

    Reconstitute the whipping cream powder with the 110 ml of cold water for the mousse layer.

  9. Melt
    • Dark compound chocolate
    • Whipping cream powder
    • Gelatin powder

    Melt the dark compound chocolate and combine it with the whipping cream and bloomed gelatin to make the chocolate mousse.

Brownies Cheesecake Chocolate Mousse Cake by @colattarumahan

N/A

8 servings

200 g

Instant brownie mix

🧀

200 g

Cream cheese

🍬

42 g

Granulated sugar

🥚

2

Eggs

🥛

30 ml

Whipping cream

💧

60 ml

Warm water

🌾

5 g

Low protein flour

🌽

5 g

Cornstarch

🍋

7 ml

Lemon juice

🍦

1 g

Vanilla

🧂

1 g

Salt

🍫

160 g

Dark compound chocolate

🥛

55 g

Whipping cream powder

💧

130 ml

Cold water

🍮

3 g

Gelatin powder

Preparation Steps

  1. Step 1/9

    Bake the instant brownie mix according to the package instructions in the 16 cm pan.

    Instant brownie mix
    🍳Baking pan

  2. Step 2/9

    For the cheesecake layer, combine the cream cheese and granulated sugar.

    🧀Cream cheese
    🍬Granulated sugar
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/9

    Add the eggs to the cream cheese mixture.

    🥚Eggs
    🧀Cream cheese
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/9

    Dissolve the whipping cream in the warm water and add it to the mixture.

    🥛Whipping cream
    💧Warm water
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/9

    Add the low protein flour and cornstarch to the mixture.

    🌾Low protein flour
    🌽Cornstarch
    🥣Mixing bowl
    🥄Spatula

  6. Step 6/9

    Add the lemon juice, vanilla and salt to the mixture.

    🍋Lemon juice
    🍦Vanilla
    🧂Salt
    🥣Mixing bowl
    🥄Spatula

  7. Step 7/9

    Bloom the gelatin powder in the 15 g of cold water for the mousse layer.

    🍮Gelatin powder
    💧Cold water
    🥣Mixing bowl

  8. Step 8/9

    Reconstitute the whipping cream powder with the 110 ml of cold water for the mousse layer.

    🥛Whipping cream powder
    💧Cold water
    🥣Mixing bowl
    🥄Whisk

  9. Step 9/9

    Melt the dark compound chocolate and combine it with the whipping cream and bloomed gelatin to make the chocolate mousse.

    🍫Dark compound chocolate
    🥛Whipping cream powder
    🍮Gelatin powder
    🍲Saucepan
    🥄Spatula

Composition

Ingredients

Types

Baking, Dairy, Sugar, Eggs, Water, Grains, Starch, Fruit, Spices, Chocolate, Gelling agent

Ingredients

Instant brownie mix, Cream cheese, Granulated sugar, Eggs, Whipping cream, Warm water, Low protein flour, Cornstarch, Lemon juice, Vanilla, Salt, Dark compound chocolate, Whipping cream powder, Cold water, Gelatin powder

Notes

Instant brownie mix (Haan instant brownies, baked according to package instructions), Cream cheese (for the cheesecake layer), Granulated sugar (for the cheesecake layer), Eggs (for the cheesecake layer), Whipping cream (for the cheesecake layer), Warm water (to dissolve the whipping cream for the cheesecake layer), Low protein flour (for the cheesecake layer), Cornstarch (maizena, for the cheesecake layer), Lemon juice (for the cheesecake layer), Vanilla (for the cheesecake layer), Salt (for the cheesecake layer), Dark compound chocolate (Colatta Dark Compound Chocolate, for the mousse layer), Cold water (to reconstitute the whipping cream powder for the mousse layer, to bloom the gelatin for the mousse layer), Gelatin powder (for the mousse layer)

Allergens

Milk, Eggs, Gluten, Soy

Dietetics

Dietary regimen

to inform

Calories

390 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Fat: 26g, Fiber: 1.5g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 2mg, Sodium: 210mg, Potassium: 150mg

Vitamins

Vitamin A: 220mcg, Vitamin D: 0.5mcg, Vitamin B2: 0.1mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Mixing bowl, Whisk, Spatula, Baking pan, Saucepan

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Party

Origin

Source

Platform

instagram

Original Creator

@colattarumahan

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Fudgy, Creamy, Soft, Smooth

Flavors

Chocolatey, Sweet, Creamy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,keep chilled due to cream cheese and mousse layers), frozen : up to 1 month (wrap tightly,thaw in the fridge before serving)