Chocolate Mousse Brownie Cake

This is something delicious. Gooey, chocolatey, rich in taste. It does take some time to prepare.  Only the  mousse is time consuming, as it requires several (easy) steps preparation and several hours to set, but this double choco treat is worth it! Not an everyday brownie, but for when you've got some extra time to make it and time to enjoy it too.

Brownie:
160g dark chocolate
100g butter
2 eggs
150g sugar
200ml (1 cup) flour
2tb.s. cocoa powder
Melt chocolate with butter and add all other ingredients, mixing very well. Line 20x20cm baking form with baking paper. Pour the mixture into it and bake for 25-30 min at 160C. Let it cool completely.
Hazelnut Praline Paste:
200g nuts
pinch of salt
400g sugar
70ml water
Boil water and sugar on low heat until yellowish and syrupy (about 10 minutes). Place roasted hazelnuts into the syrup and wait until they are caramelised. Now transfer this into food processor and grind just before it becomes a paste.
Chocolate Mousse:
*adapted from here
1,5 cups (300ml) heavy cream
160g dark chocolate
2 egg yolks
1/2 cup sugar (100ml)
1/3 cup water (75ml)
Whip 150ml cream until stiff. Heat another 150ml cream and pour over chopped chocolate to melt it. Set aside.
Whip egg yolks for a minute. In a small bowl heat water and sugar during 10 minutes. Now slowly pour syrup into yolks and continue whipping until it's doubled in volume.
When melted chocolate is at room temperature combine it with yolks mixture. Let it cool. Now add slowly whipped cream.
Line the same baking form, where brownies baked with cling film, put brownie layer back. Pour half of the mousse over brownies, sprinkle generously with hazelnut praline paste and pour some more over to cover nuts. Some of the mousse will be left, as it is just a bit too much. Chill overnight, it needs several hours to set.   Place them into freezer prior cutting to get neat squares. Though, this would not be necessary if they where given enough time to set completely (overnight is best).

Шоколадный Мусс: