It took a while to realise – but today’s my 2nd blogiversary feels weird to be honest, to think I’ve been posting recipes for the past two years. Mind you, only 130 or so I’d like to include a few sappy words – a romantic reminisce of the past couple of years. But these uni projects won’t do themselves while I reflect on the journey along… I will let you in on a few things though…
My dear friend from Calico Stretch has shared the One Lovely Blog/Beautiful Blog award with me. Thank you kindly, I’m touched. My blog’s come a long way, I do admit. And perhaps it has become more ‘beautiful’….
I love food photography – I’ve come a long way, and although I’m still learning, I’ve been asked to let you in on some tips, which I’ll gladly do soon. Currently I’m using a Canon 600D with a 50mm f1.8 lens with a polarising filter. If you love your photography stuff, I’m sure you’ll know what that means
To that I bring you a dessert I enjoyed making and eating. I started this blog with the intention to make simple recipes that are full of flavour and indulgence, so to honour that idea, I’ve chosen to share with you a chocolate mousse and brownie slice. In essence, you can choose to cook the brownie recipe you’re most familiar with, and the mousse recipe that you oh-so-love. But for those wanting a go at the original, here it is below…
1 1/2 cups self-raising flour
1/2 cup brown sugar, packed
170g butter, melted
1/4 cup cocoa powder, sifted
300g dark chocolate, chopped (or chocolate chips)
2 eggs, whites and yolks separated
3/4 cup thickened cream
2 teaspoons icing sugar mixture
cream and dark chocolate to serve
Line a 18cm by 28cm pan with baking paper (allow for a 3cm overhang on all sides) and grease lightly.
Preheat the oven to 180 degrees celsius.
Make the brownie base by combining flour, sugar, butter, and cocoa powder in a bowl with a wooden spoon.
Press over the base and bake for 20-25 minutes or until firm to the touch.
Leave aside to cool completely.
Melt chocolate in the microwave or in a heat proof bowl over simmering water, and allow to cool slightly.
Add the two egg yolks into the chocolate and stir until well combined.
Whip the cream and icing sugar with an electric mixer until soft peaks form. Fold in the whipped cream.
Beat the egg whites in a clean and grease free bowl until soft peaks form.
Fold into chocolate mixture and spoon over brownie base.
Level the top with a spatula and refrigerate for 6 hours or until firm.
Cut into slices and serve with whipped cream and chocolate shavings.