For the brownie 100 g of butter 180 g of sugar 180 g of dark chocolate 4 eggs 50 g flour
For the chocolate mousse 240 g of dark chocolate 90 g of butter 4 eggs 120 g of cream
For assembly 250 cc of cream 50 g of dark chocolate 500 g of fresh milk
For brownies, melt chocolate with butter and otherwise beat the eggs with sugar until pale yellow. Add the melted chocolate and, outflanking the sifted flour. Pour into a 26 cm springform pan greased and floured, bake with moderate to strong fire for 25 minutes or until knife inserted comes out clean. For the mousse melt chocolate with butter and still warm add yolks to the cream, stir and set aside. Separately, beat the egg whites and add to mixture with gentle movements. Book cold until it takes consistency. To assemble, spread over brownie layer of sweet milk over the mousse, cover with whipped cream about to, and decorate with melted chocolate thread.