Brownie-

Preheat oven to 325 F. Spray a 9-inch spring form pan with baking spray and then dust with sugar.

In a medium sauce pan melt the butter and the chocolate together till just barely melted. Try not to let it get too hot. Add the sugar and stir to combine.

Add the eggs, one at a time, whisking till completely combined before adding another egg. Add the vanilla and salt and mix to combine. Sprinkle the flour in and stir just till combined.

Pour the batter into the prepared pan and then bake for 30-35 minutes till the center of the cake is raised and springs back lightly. If you put a tooth pick in the cake it will still have batter on it, but don’t worry. Remove from oven and let cool completely in the pan.

Mousse-

Melt the chocolate and butter together in the microwave in a different bowl on 50% power, stirring every 30-45 seconds. Don’t over-cook it.

Whisk the coca powder and hot water together in a small mixing bowl.

Whisk the water and cocoa mixture into the melted chocolate and whisk till smooth. Let it cool to room temperature. (It will be thick, if it has any lumps you can microwave for 10-15 seconds on 50% heat till it will stir together.)

In a medium mixing bowl whip the heavy cream, sugar, vanilla and salt, with an electric hand-mixer till stiff peaks.

Mix about 1/4- 1/3 of the whipped cream into the chocolate mixture till smooth. Fold the remaining whipped cream in, gently just till no white streaks remain.

Spread evenly over the completely cooled brownie and refrigerate for at least 3 hours up to 2 days.

Whipped Cream-

In a medium mixing bowl add the cream, powdered sugar, and vanilla and whip till stiff peaks.

Top with whipped cream, berries, and chocolate shavings right before serving. Then remove from the spring form pan. (if you’d rather you can remove it from the springform pan before topping too if it’s easier for you)