Chocolate Mountain Dessert — Dense Brownie Base with Silky Coffee Chocolate Cream
Here’s a decadent weekend treat: a rich, fudgy brownie topped with a smooth, glossy coffee-chocolate cream that’s sweeter than the base. Both components are delicious on their own and versatile enough to use in other recipes.
🍫 Ingredients
Brownie Base
| Ingredient | Quantity |
|---|---|
| Dark chocolate (70% cocoa) | 180 g |
| Butter (high-fat) | 90 g |
| Eggs | 3 |
| Sugar | 200 g |
| Flour | 50 g |
| Cocoa powder | 15 g |
| Strong espresso | 25 ml |
| Pinch of salt | To taste |
Coffee Chocolate Cream
| Ingredient | Quantity |
|---|---|
| Dark chocolate (50% cocoa) | 150 g |
| Milk chocolate (33% cocoa) | 130 g |
| Egg yolks | 4 |
| Sugar | 30 g |
| Heavy cream | 150 ml |
| Milk | 150 ml |
| Strong espresso | 40 ml |
| Gelatin sheet (1.5 g) | 1 |
🔪 Preparation Steps
Brownie Base
- Melt chocolate and butter:
Melt chocolate over a double boiler. While still warm, add butter in small cubes, stirring to melt completely. Remove from heat. - Mix eggs and sugar:
Beat eggs with sugar until sugar dissolves and mixture is pale yellow. - Combine with chocolate:
Gradually add egg mixture to chocolate, stirring gently. Add espresso cooled to room temperature. - Add dry ingredients:
Sift flour, cocoa powder, and salt together. Fold into batter gently with a spatula until smooth and glossy, pulling away slightly from the bowl edges. - Bake:
Pour batter into a greased or parchment-lined 18–20 cm round pan. Bake at 170°C (340°F) for 30–35 minutes. Test with a toothpick—center should be slightly moist, not fully set. Cool completely.
Coffee Chocolate Cream
- Prepare chocolates:
Chop both chocolates finely (or use chocolate chips) and place in a heatproof bowl. - Soften gelatin:
Soak gelatin sheet in cold water until softened. - Make custard:
Beat egg yolks with sugar until pale and creamy. Heat cream, milk, and espresso in a saucepan until just below boiling. Slowly drizzle hot cream mixture into yolks, whisking constantly. Return mixture to pan over low heat and stir until slightly thickened (about 82°C), like a vanilla sauce. - Combine custard and chocolate:
Pour hot custard over chocolate. Stir gently from center outward until chocolate melts fully, then whisk vigorously until smooth and homogeneous. - Add gelatin:
Squeeze excess water from gelatin and stir into warm mixture until dissolved. - Chill:
Let cool to room temperature, then refrigerate at least 6 hours until set.
Assembly
- Decorate:
Transfer cream to a piping bag and decorate the cooled brownie as desired. - Serve:
Keep refrigerated, covered, and allow to come to room temperature before serving for best texture and flavor.
💡 Tips & Notes
- Use good-quality chocolate for both base and cream for the richest flavor.
- The espresso enhances depth and balances sweetness.
- Slightly underbaked brownie ensures a fudgy, moist center.
- Gelatin stabilizes the cream while keeping it silky smooth.
🧾 Final Thoughts
This chocolate mountain dessert is a stunning combination of dense, chocolatey brownie and luxuriously smooth coffee-infused cream. Perfect for special occasions or whenever you crave a decadent treat!