Calling all chocolate lovers to indulge in the decadence of our Choc Mousse Brownie Cake! 😍🍫🍰 Serves 8 Hands-on time: 20 minutes Hands-off time: Overnight INGREDIENTS 5 bars (48g each) Cadbury P.S Milk Chocolate 4 slabs (150g each) Cadbury Bournville Dark Chocolate, plus extra for garnish ¾ cup (170g) butter 1 cup (220g) castor sugar 3 large eggs, separated ½ cup (62g) cake flour 3 cups cream Serving suggestion: Cadbury Milk Chocolate Flake Whipped Cream Berries Mint METHOD 1) Preheat the oven to 180ºC. Grease and line a 23cm round springform cake tin. 2) Chop 3 bars of Cadbury P.S. Milk Chocolate into thirds. Chop the remaining 2 bars into bite-size pieces. 3) In a bowl, microwave 1½ slabs of Cadbury Bournville Dark Chocolate with butter and castor sugar until melted. Let it cool slightly. 4) Whisk in egg yolks and flour until combined. 5) In another bowl, whisk egg whites until medium-stiff peaks form. Gently fold them into the brownie batter. 6) Transfer batter to the prepared cake tin and press in the P.S. Milk Chocolate thirds. Cover with foil and bake for about 30 minutes or until cooked through, but still moist in the centre. Cool at room temperature. 7) Heat 1½ cups of cream in the microwave. Add remaining Bournville chocolate and let it stand before whisking into a smooth ganache. Allow to cool for 10 minutes. 8) Whisk the remaining 1½ cups of cream until medium-stiff peaks form. Gently fold into the cooled ganache. 9) Spread the mousse over the cooled brownie and refrigerate overnight. 10) Unmould the cake, garnish with Cadbury Milk Chocolate Flake, whipped cream, berries, P.S. pieces, and mint. Slice and ENJOY! *Chef’s Tip: Store under refrigeration at 5ºC and serve chilled! #worldchocolateday #chocmoussebrowniecake #chocmoussecake #worldchocolateday2023 #chocolaterecipe #moussecake #chocmousse #foodiesofsa