Terrifyingly delicious, because it’s all about chocolate! Prepare this Halloween cake and enjoy the combination of nutty brownie with velvety apple-carrot mousse!
Ingredients
Italian meringue
- Sugar: 100 g
- Eggs: 2
- Water: 50 ml
Nutty brownie
- Sugar: 150 g
- Eggs: 4
- Cocoa powder: 1 tablespoon
- Butter: 180 g
- Butter: 15 g
- Milk chocolate with nuts: 100 g
- Dark chocolate: 100 g
Apple-carrot mousse
- Carrots: 300 g
- Honey: 1 tablespoon
- Orange juice: 150 ml
- Water: 50 ml
- Gelatin: 20 g
- Red apple: 150 g
Chcolate glaze
- Butter: 20 g
- 30% cream: 80 ml
- Dark chocolate: 100 g
Preparation
Preheat the oven to 180°C. In a bowl, combine eggs with sugar and mix until the sugar dissolves.
In a saucepan, melt the butter with crushed dark chocolate over low heat until you get a smooth mixture, then pour it into the eggs and sugar. Add the milk chocolate, finely chopped using a blender. Mix well. Pour the batter into a buttered and cocoa-dusted mold. Bake for about 35 minutes at 180°C. Allow the brownie to cool completely in the mold (do not remove it from the mold).
In a saucepan, combine carrots with orange juice and cook covered until tender. Add the apples and cook until soft. Add the gelatin soaked in water and honey, then blend everything into a smooth mixture. Let it cool.
Bring the cream to a boil in a saucepan. Add the chopped chocolate and butter. Stir until melted. Set aside. Pour the cooled brownie batter with the chilled apple-carrot mousse and place it in the refrigerator until the mousse sets completely.
Once the mousse is stable, remove the cake from the mold and pour the glaze over it irregularly, allowing it to drip down the sides. Transfer a small portion of the glaze into a paper cone.
Combine sugar with water in a saucepan and bring to a temperature of 114-118°C – check with a candy thermometer. Gradually pour the hot syrup into beaten egg whites in the bowl of a stand mixer. Add lemon juice and beat until the mixture cools.
Transfer the meringue into a piping bag. Pipe meringue onto the cake to create ghost shapes. Add eyes and mouths to the ghosts by piping chocolate glaze from the paper cone.
