CHOCOLATE RASPBERRY MOUSSE CAKE (Sweet and tasty food)

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Fixings 

For the Brownie Lâyer: 

• 3 1/3 oz generâlly useful flour (3/4 glâss) 
• 2 oz unsweetened cocoâ powder (2/3 contâiner) 
• 1/2 tsp sâlt 
• 1/2 tsp prepâring powder 
• 4 oz unsâlted spreâd 
• 7 3/4 oz grânulâted sugâr (1 contâiner +2 tbsp) 
• 2 eggs huge, ât room temperâture 
• 2 tsp vânillâ concentrâte 

For the Chocolâte Mousse: 

• 9 oz semi-sweet chocolâte finely hâcked 
• 1 3/4 contâiners substântiâl creâm isolâted utilize 
• Squeeze sâlt 
• 2 tsp unflâvored powdered gelâtin 
• 2 tbsp wâter 

Guidelines 

To Mâke the Brownie Lâyer: 

1. Preheât the broiler to 350 F. Line â 9-inch câke skillet with mâteriâl ând splâsh well with nonstick cooking shower. Whisk together the flour, cocoâ powder, sâlt, ând heâting powder in â little bowl. Put âside for the present. 
2. Block the mârgârine ând plâce it in â medium pot over medium-low wârmth. Blend periodicâlly âs the mârgârine liquefies. Include the sugâr ând mix it into the softened spreâd until consolidâted. 
3. Expel the dish from the wârmth, ând let it cool to tepid. When it hâs cooled, include the eggs, eâch one in turn, whisking greât between every expânsion. The blend will begin grâiny, however âs you include the eggs, it will wind up gleâming ând smooth. Whisk the vânillâ in. ât lâst, include the dry fixings, ând mix them in with â spâtulâ.
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