Brownie with Fruit Mousse

(15 portions)

75 g unsalted butter
85 g EASIS Dark Belgian Chocolate
8 tbsp. EASIS Perfect Fit
1 tbsp. all-purpose flour
3 eggs

4 sheets gelatin
75 ml heavy cream
225 g yoghurt
5 tbsp. EASIS Perfect Strø
85 g EASIS Jam

Preheat the oven to 175°C (347°F).
Cover a springform pan with baking paper or grease it with a little butter. Melt the butter and chocolate in a bowl in the microwave. Mix together flour and Perfect Fit and whip it into the butter-chocolate mixture. Then whip the eggs into the mixture one at a time.

Pour the dough into the springform pan and bake the cake for 17-20 minutes. Then cool it down.

Put the gelatin in water for approximately 5 minutes. Whip the cream and add yoghurt, Perfect Strø and jam and whip again for 1-2 minutes. Discard the water from the gelatin and put it in the microwave oven for a few seconds. Pour the melted gelatin into the fruit mousse while stirring.

Put the mousse on top of the cold cake and place it in the fridge for 1-2 hours.

Serve with fresh berries.