Preheat the oven at 180°C/355°F.

Melt the chocolate and butter over a double boiler. Stir until completely melted. Set aside.

In a large mixing bowl, add sugars (white and brown), yogurt, vanilla extract and salt. Mix until well combined.

Add in the melted chocolate mixture. Mix until well combined.

Sift in the dry ingredients. With a spatula, fold to combine, do not over mix.

Transfer the batter into a prepared 6 inch loose base pan, lined with parchment paper.

Bake in preheated oven at 180°C/355°F for 25 minutes or until the skewer comes out clean. You’ll notice that the cake will rise a lot and it will deflate until its original height, that’s normal and that’s what we want, we do not want the layer to be too thick.

After the bake, the brownie will be a little soft. Chill it in the refrigerator so that it’s slightly hardened, while working on the next step.

Chop the pecans. Set aside.

Swell the gelatin in water. Let it rest for 5 minutes.

In a source pan, add the sugar and water. Cook it over a low heat, do not stir. You’ll notice the colour will turn amber in certain area. Continue cooking until the sugar is completely dissolved and turned into amber colour.

Add in the butter. Mix until the butter is completely dissolved.

Add in the cream. Mix until combined.

Bring the mixture to a boil. Off the heat once it’s started boiling.

Add in the pecans. Mix until combined.

Transfer into a bowl.

While it is still hot, add in the bloomed gelatin. Mix until combined. Set aside.

In a large mixing bowl, add whipping cream and sugar. Mix until soft peaks.

Add in the caramel pecans mixture. Fold in until combined.

Transfer the mousse on top of the brownie layer. Cover with cling film. Freeze for 30 minutes or until it is set.

In a large mixing bowl, add whipping cream. Mix until bubbly. Add in the sugar. Mix until soft peaks.

In another smaller bowl of yogurt, mix to ensure no lumps.

Squeeze some lemon juice.

Microwave the bloomed gelatin for a few seconds or until dissolved. Add it into the yogurt. Mix until well combined.

Add the yogurt into the cream in 2 batches. Fold until combined.

Transfer some mousse into a piping bag. (to pipe the sides later)

Remove the 6 inch loose base pan from the 2 layered cake, place a 7-inch ring around the cake with equal margin. Pipe the yogurt mousse around the sides of the cake. Fill up with the remaining mousse. Spread the surface evenly with a spatula.

Freeze for 6 hours or overnight.

Swell the gelatin in water, and let it rest for 8-10 minutes.

In a pot, add sugar and 1 tbsp water. Cook the sugar over a low heat until dissolved and colour turned amber. Do not stir. Once you noticed the sugar turned brown in some areas, just swirl around the pan to do the mixing. The sugar will eventually dissolved and turned amber completely after a few minutes. Turn the heat off (reason because we’re adding the liquid, you do not want them to splash all over).

Caution! Add in the water and whipping cream slowly. Be careful the mixture may splash. Put the heat back on, mix until combined. Off the heat, remove the pot from the stove.

Add in the bloomed gelatin into the hot mixture. Mix until dissolved.

Strain the sauce. Let it cool until it reaches 28-29°C. If you do not have a thermometer, it’s basically room temp. Test with your finger, you don’t feel hot or cold.

Once reaches 28-29°C, pour the sauce over the frozen cake. Chill the cake while working on the chocolate strip.

Melt the chocolate over a double boiler. Be very careful that the bowl have no contact with the water. Do not allow any water to drop inside the chocolate as chocolate is very sensitive with water.

Refer to the video for better illustrations.