Directions
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Prepare the Brownie Layer: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Next, in a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Pour the brownie batter into the prepared springform pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let the brownie layer cool completely in the pan on a wire rack.
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Make the Chocolate Mousse: In a heatproof bowl set over a pan of simmering water (using the double boiler method), melt the chopped chocolate with 1/2 cup of heavy cream, stirring until smooth and glossy. Remove from heat and let it cool slightly. In another bowl, whip the remaining 1 and 1/2 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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Gently fold the melted chocolate mixture into the whipped cream until well combined and smooth.
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Assemble the Cake: Once the brownie layer has cooled completely, remove it from the springform pan and place it on a serving plate or cake stand. Spread the chocolate mousse evenly over the top of the brownie layer, smoothing it out with a spatula. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse to set.
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Garnish and Serve: Before serving, garnish the Chocolate Brownie Mousse Cake with chocolate shavings or dust with cocoa powder for an extra touch of elegance. Slice and serve chilled. Enjoy the rich and creamy layers of chocolate goodness!
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