Brownie-Bottom Coconut Chocolate Cream Cake

I've been spring cleaning all week and because I have a baby and a toddler I needed to make sure to invite people over while it was still evident that I had been cleaning.  I had a few friends over last night and we devoured this sinful cake.  It took me two days to make.  So so good.

Source: http://barefootandbaking.blogspot.ca/2012/06/brownie-bottom-coconut-chocolate-cream.html

Note: I changed the brownie bottom to a different recipe I had used in another layered cake because the one from the source recipe wasn't gluten free and I had someone coming over that couldn't have gluten.  So the recipe you will find below has the altered brownie bottom.

Ingredients:

Brownie Bottom

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 oz semi sweet chocolate finely chopped (I used chocolate chips)
6 tbsp butter
1 1/2 tsp vanilla
4 large eggs, separated
pinch of salt
1/3 cup brown sugar

Coconut Cream
1 1/2 cups half and half
1 1/2 cups coconut milk (I measured one can and it was just under so I added a touch of whole milk to make up the difference- it worked fine)
2 eggs
3/4 cup sugar
1/4 plus 4 tsp cornstarch
1/4 tsp salt
3/4 cup flaked coconut
1/4 tsp coconut extract
1/4 tsp vanilla extract

Chocolate Mousse
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 Tbsp vanilla extract
4 ounces bittersweet or dark chocolate (I used dark)
1/2 cup sugar
pinch of corn starch

Whipped Cream
1 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

Garnish1/2 cup shredded coconut


Directions:

Brownie Bottom
Preheat oven to 325 degrees.  Prepare a 9" springfoam pan (mine was 9 1/2") by removing and turning the base upside down, setting it inside the ring, and clamping the pan.  Generously grease the sides and base of the pan with butter.
Place chocolate and butter in a large heatproof bowl.  Prepare a double boiler by filling a saucepan with 1" of water and setting it over low heat on the stove.  Set the chocolate filled bowl over the pan and all the chocolate and butter to melt slowly, stirring often.  Remove melted chocolate from stove top and allow to cool for a few minutes.  Then stir in vanilla and egg yolks.
In another bowl, beat egg whites and salt until foam forms.  Sprinkle in half of the brown sugar and beat until combined.  Add rest of sugar and beat to soft peaks (when you pick up the beater, the eggs whites should hold together in a peak but still flop over). 
Gently fold 1/3 of the egg whites into the chocolate mixture.  Fold in remaining egg whites being careful not to deflate the egg whites.  Pour batter into pan.  Bake for 18 minutes.  The cake will have risen, the edges will look set, and the center will spring back when touched.  It will considerably deflate while it cools- that's supposed to happen! Let it cool for a good 20 minutes, at least, before topping with the coconut cream.

Coconut Cream
Combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.  Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Note- the smaller the pan, the longer the cooking time. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer.  Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.

Preheat oven to 325 degrees Fahrenheit. Prepare a  9" springform pan or heart shaped springform pan by removing and turning the base upside down, setting it inside the ring, and clamping the pan. Generously grease the sides and base of the pan with butter. - See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

Chocolate Mousse
Melt the butter in a medium bowl set over a sauce pan of simmering water.  In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside.  Once the butter is melted, slowly whisk in the yolk mixture.  Continue whisking over the simmering water until the mixture thickens, like pudding (it won't get as thick as the coconut cream though), this will take about 8-10 minutes -or longer-.  Once it is thick remove it from over the water and add the chocolate, stirring to melt (you can put it back on the double boiler if your chocolate isn't melting).  Set aside.  In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form.  Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up.  Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate.  Pour this mousse over the cold coconut cream in the spring form pan.  Place the whole thing back in the fridge and let it set completely, about 4 hours.

Whipped Cream
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form.  Add this to the top of the cold cake.

Garnish
In a dry pan, over medium heat, toast your coconut.  You will have to stir continuously to avoid burning.  Remove from heat when you like the look of the colour.  Let it cool for a couple minutes then sprinkle over cake.