Chocolate mousse brownie with cherries

Ingredients

Directions

1. 1

   Grease a square springform pan (24 x 24 cm). Mix flour, cocoa and baking powder. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

2. 2

   For the dough, melt 250 g butter in a saucepan over a low heat. Break the chocolate into pieces, add and melt in the warm butter while stirring.

3. 3

   Beat the eggs, sugar and 1 pinch of salt in a large bowl with the whisk of the mixer for approx. 5 minutes until thick and creamy. Stir in the warm chocolate-butter mixture immediately. Stir in the flour mixture only briefly.

4. 4

   Fill the dough into the mould and smooth it down. Bake in a hot oven for about 25 minutes. The brownie should not be completely baked through, so there are still traces of dough on the wooden skewer when you make a stick test.

5. 5

   Remove and let it cool down on a cake rack.

6. 6

   Wash, stalk and stone the cherries. Remove the brownie from the pan and place the rim of the pan around the bottom again. For the mousse, break the chocolate into pieces and melt in a hot water bath. Pour into a bowl and allow to cool a little.

7. 7

   Whip cream with cocoa until stiff. Approx. 1⁄4 Carefully fold the cream into the lukewarm chocolate, then quickly fold in the remaining cream.

8. 8

   Ca. 1⁄4 Spread the mousse on the floor. Add half of the cherries and spread the rest of the mousse on top. Spread the rest of the cherries on top. Chill for at least 2 hours.