Pinky And The Body Full Version.

Chocolate brownie with chocolate mousse perfumed with CREAM AND STRAWBERRIES

Tomorrow is the birthday of my youngest daughter, Anna, now 19 springs ago! Today we have gathered to congratulate her and help her to eat a little of this cake ... that was great for herself!
is a cake that takes work, sometimes not for say, easier and faster to do ... but everything is put there, and slowly we came out, so if you need a good time!
I saw the recipe to the "Chocolate" Canal Cocina, where Jose Maria Ribé encourages us to do this and other chocolate delights!
MOUSSE Chocolate brownie with chocolate and strawberry

Ingredients For the chocolate Bownie

165 g butter 250 g brown sugar 165 g egg
(three small)
225 g dark chocolate covered (70% cocoa) 85 g cream
35% MG
For the milk chocolate mousse and strawberries
225 g strawberries 16 g gelatin

350g milk chocolate 38% cocoa
450g cream 35% MG, semi mounted
For gelled
strawberry puree strawberries 400 g sugar 60 g

8 g gelatin For
strawberries macerated with vinegar
500g strawberries (without, if strawberries are large, we in the quarterfinals)
200 g sugar 50 g
balsamic vinegar
Preparation
begin preparing chocolate brownies . Assemble about butter cream with brown sugar.
Add the melted dark chocolate (the phoneme in a double boiler) and mix well.
Then we integrate the eggs, milkshakes, and cream. Then add the flour and mix until all ingredients have well integrated.
Pour the mixture into a mold, about 22 cm, and cook at 175 º for 25 minutes. We make sure it is cooked by clicking MB botxeta needle stick or if comes out clean signal that is already cooked.
Let cool and reserve.
prepare macerated strawberries. In a bowl put the strawberries, sugar and vinegar and let marinate for just an hour and a half. After this time, we start to boil, and We want to reduce. Reserve
then prepare the chocolate mousse with strawberries. Grind strawberries, puree half of this heat it, moisturizes very well and incorporate the gelatin to hot puree, stir well to get rid, and mix with the rest puree. Melt chocolate in double boiler, we are adding the puree maduica Gradually stir to obtain a homogeneous mixture. Then add the cream semimuntada with the espàluta mix 'well. Reserve
Prepare the strawberry gel. Grind strawberries with sugar, n'escalfem part, moisturizes and undo the gelatin with the hot mashed, mixed with the remaining puree. Reserve
assembling
If the brownie has been too high, we draw on a layer. Place the base plate presentation. We put tape around PVC (about 5 cm) for we have the height for the mousse. Pour the strawberry gel. Then the maduxes soaked and covered with mousse. Smooth, if necessary, and freeze. The
do the day before. well that we have in the freezer until the next day, which will in the refrigerator.
When used to decorate our taste.