February 1st, 2024
🍰✨ Picture this: a fudgy nutty walnut and pistachio decadent brownie base, topped with a velvety rich and creamy pistachio mousse, all there to conceal a sweet cheeky Cherry Heart Surprise hidden inside!
Whether you're a kitchen Casanova or a baking beginner, grab your apron, turn up the music, and let's make baking a little more playful. Because why settle for an ordinary dessert when you can create something that hits the Sweets Spot. 🍭😉
Speaking of Sweets' Spot - are you all caught up with season one? STREAM NOW! Watch it while you bake ... and watch it again while you enjoy every bite of your bake!
Melody makes Pistachio Chocolate Brownie Mousse Cake with a Cherry Heart Surprise! LIVE!
Special Guest: Pin-up model, Eden Eve!
Pistachio Chocolate Brownie Mousse Cake with a Cherry Heart Surprise!
1.5 c cups flour (171g)
1/2 tbsp baking powder
1/4 tsp salt
3 egg whites (90g)
1/3 c (146g) cherry puree (62.5g)
1/4 c + 2 tbsp (86g) milk
1/2 tsp cherry emulsion
2 tbsp (27g) oil
1c (200g) sugar
1c (1 stick) 113g unsalted room temp butter
Preheat oven to 350. Grease and line 1 9x9 square pan.
In a medium bowl whisk flour, baking powder, and salt.
In another bowl add egg whites, cherry puree, milk, vanilla extract, cherry extract, and oil. Whisk for 30 seconds.
In a mixer bowl with a paddle attachment add butter and beat at medium speed to soften, add sugar and beat on medium high until light and fluffy, scraping the bowl midway through (total about 3 mins)
Add dry ingredients in 3 parts alternating with wet ingredients. (Beginning and ending with dry ingredients.)
Bake for 30-35 mins
CHOCOLATE PISTACHIO WALNUT BROWNIE (8x8 square pan)
40g unsalted butter
40g caster sugar (can also use granulated sugar)
40g dark brown sugar
1 large egg
1 tsp vanilla extract
25g almond flour
1/2 c chopped walnuts
Preheat oven to 350°F. Grease 1 8x8 square pan.
Melt butter and chocolate in a microwave in 30 second bursts until melted, set it aside to come closer down to room temperature.
In a medium bowl, add brown sugar, white sugar, and egg. Mix everything until smooth. Add vanilla extract.
Slowly add chocolate mixture into the egg & sugar mixture and mix until combined.
Fold in almond flour
Fold in pistachio and walnuts
Pour the batter into the lined pan and bake for 15-20 minutes or until a toothpick comes out clean.
**Before making your mousse, make sure you have everything ready to go as the mousse can set pretty quickly.
Put your silicone loaf pan on a baking tray and place it in the freezer.
Cut out heart shapes from your frozen cherry cake and place them back in the freezer.
Once cooled, cut your brownie in half to fit the loaf pan, set aside.
4g gelatine powder + 25g cold water (200C)
40g ground fine pistachio
230g heavy cream
Whisk cold cream until soft peaks (sour cream consistency) and place in the fridge.
Add milk and white chocolate in a bowl and microwave in 30 seconds bursts until just melted and mix through
Dissolve powdered gelatine in cold water and leave to bloom for about 5 min.
Add chocolate mixture into a large bowl, add pistachio and mix everything together.
Add whipped cream a little at a time and gently mix until combined.
Transfer your mixture into a large bowl, then melt the gelatine in a microwave for 5-10 seconds, pour over the mixture and mix it all through.
We will be assembling the cake upside down. Add a layer of the pistachio mousse inside the loaf tin (about 1/2 inch), shake it a bit, so it's evenly distributed.
Add frozen cherry heart cut outs upside down (pointy side up). Do not press all the way down and make sure to gently squeeze them together.
Add the remaining pistachio mousse, and even it out with a spoon.
Add chocolate brownie (crispy side down) gently pressing on top of the cake, then place the cake in the freezer overnight.
CHOCOLATE COCOA POWDER MIRROR GLAZE
225g heavy cream
120g white granulated sugar
120g cocoa powder
7g gelatine leaves (200 C)
Soak gelatine leaves in ice cold water to bloom for 3 - 7 minutes
In a pan, add water and sugar and heat up until the sugar has dissolved.
Add the cocoa powder and whisk well until mixed, around 1 min.
Reduce to low heat, stirring constantly and add heavy cream and mix everything again. Heat until the mixture reaches around 145°F
Take off the stove, squeeze your gelatine of excess water and add to the cocoa mixture. Stir until the gelatine has melted completely.
Sieve glaze into a bowl, cover with cling film making sure the cling film touches the surface to keep it out of air contact.
Once the glaze has cooled to around 95°F - 100°F it is ready for pouring.
After glazing, let the glazed cake set in the fridge for a couple hours before serving.
Use a hot dry knife to cut into the cake after it’s been taken out of the fridge for 15 mins.