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Submitted by: Anastasia A., Philadelphia, PA
Layer the base of the cake pan with the chocolate chip brownies. Place the coffee, the liqueur and the chocolate in a heat resistant bowl and melt. Set aside to cool. Once cool add the egg yolks in a separate bowl. Whisk the egg whites until stiff and fold the melted chocolate into the whites. Whisk the cream till stiff peaks form and fold into the chocolate egg white mixture. Pour the finished mixture over the brownies and place in the fridge for two hours or overnight to set. Finally, place the cashew nuts on an oiled baking sheet or silicone mat, melt the sugar over a medium heat with 1/4 cup water until it turns a blonde caramel color. Pour over the cashew nuts and allow to cool. Once cool, break into uneven pieces. Once the mousse has set unmold the cake from the pan and decorate with the caramelized cashews.
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