A sweet&salty surprise

Ingredients:

For the brownie layer:
½ cup butter
2 eggs (medium size)
1 cup brown sugar
80 g dark chocolate, chopped
a pinch of salt
½ teaspoon vanilla (or 1 pouch vanilla sugar)
½ cup plain flour

For the peanut mousse:
250 g peanut butter
500 ml sweet cream
¼ cup icing sugar
1 ½ cup white gelatine powder
2-3 tbsp water

For the chocolate mousse:
250 g dark chocolate
1 teaspoon instant coffee
500 ml sweet cream
¼ cup icing sugar
1 ½ tbsp white gelatine powder
2-3 tbsp water

For decoration:
200 ml sweet cream
¼ cup cocoa powder
¼ cup icing sugar

Method:

Preheat the oven to 160 °C.
Melt the butter, chocolate and sugar over low heat.
Whisk the eggs, salt and vanilla in a separate bowl. Add the melted chocolate and stir in the flour.
Line a cake tin with a sheet of parchment paper. Pour in the mixture.
Trowel (use a palette knife) and bake for 20-25 minutes.
Leave to cool in the cake tin.
Remove from the tin, remove the paper and return to the tin.
To prepare the peanut crème:
Pour water over the gelatine and leave to soak for a minute or two.
Heat the gelatine and stir until it starts to boil and melts. Remove from heat.
Beat the peanut butter with a mixer. Add the gelatine.

Beat the cream and sugar in a separate bowl until firm peaks form.
Stir the whipped cream into the peanut butter using a spatula, until uniform.
Trowel on top of the brownie crust and refrigerate.
To prepare the chocolate crème:
Pour water over the gelatine and leave to soak for a minute or two.
Melt the dark chocolate, coffee and 2-3 tbsp sweet cream over medium heat. When melted, add the gelatine. Remove from heat and stir well until the gelatine has melted.
Beat the remaining cream and icing sugar until firm peaks form.
Stir the whipped cream into the lukewarm chocolate mixture using a spatula. Trowel gently over the peanut crème. Refrigerate for 2 hours.
Beat the sweet cream, cocoa and sugar and use for decorating the cake.