Fudgey-sticky-moist-rich-dense……its the devil itself.
That’s what this dessert is all about, a layer of crumbly biscuit topped with a dense chocolate brownie, topped with thick pomegranate mousse with a hint of tang, and finally, glazed with strawberry preserve.
There are days when desire strikes and a plain-Jane cake will just not do it for you. That’s when I started dreaming up a dessert so ridiculously sinful that I wouldn’t hesitate to break into my stash of chocolate that I lugged all the way from Belgium. So I trawled the net, yet again, and took much inspiration from here.
The initial plan was to create a cheesecake that would sit atop a chocolate brownie on a biscuit base. But then, a lack of cream-cheese at several supermarkets forced me to improvise with a pomegranate that was peeking out of my fruit basket. It was with some trepidation that I made this, because I was not sure how the flavors would tie together.
But then… Hallelujah!
Pomegranate Mousse-topped Chocolate Brownie
Graham crackers or digestive biscuits ~10 (I used Marie Gold)
Unsalted butter at room temperature 3tsps
Vanilla essence 1/2 teaspoon
Good quality semi-sweet chocolate with at least 60% cocoa content (I used 70% cocoa) 300 gms
Cocoa powder 2tsps
Unsalted butter at room temperature 150 gms
Flour 100 gms
Confectioners sugar 200 gms
Heavy cream 1/2 cup (I used Milky Mist)
Salt a pinch
Juice of 1 pomegranate
Heavy cream 3/4 cup
Sugar 200 gms
Vanilla essence 1/2 tsp
Lemon juice 1 tsp
Good quality strawberry preserve (or any preserve/jam of your choice) 1/2 cup
Make the biscuit base:
Process the digestive biscuits/graham crackers in a food processor till fine. Mix in the butter with your fingers and add the vanilla essence. Combine and press this mixture into the base of a 9″ sprin-form pan.
Put this into an oven set at 180 C to bake for 10 minutes while you prepare the brownie.
Make the chocolate brownie:
In a mixing bowl, sieve together the dry ingredients, including flour, sugar, cocoa powder and salt.
On a double boiler, melt the chocolate.
While it is melting, beat together butter, vanilla essence, eggs and cream using a hand mixer.
Add the dry mix to this bowl, and beat again till batter is smooth.
Add in the chocolate and beat again one final time.
Take the cake pan out of the oven and pour in the brownie batter. return to oven to bake for 20 minutes while you prepare the mousse.
Make the mousse:
Reduce the pomegranate juice by heating it in an open saucepan for around 5 minutes. Keep aside to cool
Beat the eggs, lemon juice, sugar, vanilla essence and cream using a hand mixer.
Add the reduced juice and beat one final time.
Take out the cake pan from the oven, checking to see if it is set. Wrap an aluminum foil around the base of the cake pan so that the runny mousse batter doesn’t seep through. Pour the mousse mixture over the brownie and return to oven. Bake for around 20 minutes, till the mousse sets.
To glaze the cake, process the preserve till smooth. Spread this over the mousse layer.
Reserve your inhibitions for another day, for now its time for you to get you some of that sinful goodness.