Mix flour with baking powder and salt.
Sugar and eggs whipped to a froth.
Melt the chocolate and butter together.
Mix it all together. The dough is obtained as thick cream.
Pour the mixture into the mold, cover the bottom of the mold with baking paper, grease the sides with oil.
Bake in a preheated 170 degree oven for 15-20 minutes... to a dry splinter. Cool.
The shape is 20 cm in diameter.
While the brownies cool down, make blueberry puree. I used to make frozen berries. Berries pre-thaw. Boiled the blueberries for 3 minutes, punching in a blender, RUB through a sieve.
I got 170 g of blueberry puree.
Put the brownies on a plate (cake substrate, cake), secure around the ring, the ring from the inside to pave the acetate tape. I put brownie upside down (optional).
Curd cheese mix with condensed milk and blueberry puree. 400 g cream shake until air masses with a thickener for cream.
The remaining 100 g of cream mixed with instant gelatin, heat until dissolved gelatin - not more than 60 degrees.
Mix blueberry mass, whipped cream and dissolved gelatin. Put the mousse mixture on the brownies and refrigerate for a few hours.
For colored crumbs (sponge): beat egg, sugar and glucose syrup. Syrup can be replaced with honey. Then add flour and baking powder, stir. Add the dye of the desired color... I added lilac and some blue. Pour the batter in heat-resistant glasses. Pour on 1/3 Cup, cover with film and put in the microwave for 1 minute-850 watts, the time will depend on the power of the microwave.
Cool, remove from glasses.
For crumbs sponge dry, crumble, sift through a sieve and decorate. This sponge is used as decoration.
Chocolate chips made from milk chocolate with a peeler, chips rubbed on the side of the tile. The size of the chips will depend on the type of chocolate and its temperature.
Free the cake from the mold, acetate tape and decorate as you like. I decorated the sides with colored crumbs and the top with chocolate chips.