Brownie with strawberry mousse







250 g quality dark chocolate, 250 g unsalted butter ,4 large eggs, 250 g golden caster sugar, 3 heaped tablespoons self-raising flour, 2 heaped tablespoons cocoa powder


 Strawberry mousse:

400g strawberries, 10g gelatin powder, 1 lemon (juice), 150g icing sugar, 300ml heavy cream


Preheat the oven to 180ºC/350ºF/gas 4.
Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.

Mix strawberries into purée, add lemon juice and icing sugar, mix again.
In the second bowl, whip heavy cream. Incorporate strawberry mixture into whipped cream using a spatula.
Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of strawberry mixture. Pour the gelatin into the rest of mixture, stir well.
Pour mousse over cooled brownie and let it get firm in the fridge for a couple hours or overnight.