Triple Chocolate Mousse Cake

Sponge layer:
• Whisk eggs and sugar.
• Fold in flour and cocoa.
• Bake in a cake tin.
• Leave to cool.

Mousse layer:
• Whisk egg yolks and sugar until pale.
• Fold in melted chocolate and whipped double cream.
• Spoon onto cooled sponge base and set in fridge.

White chocolate topping:
• Cook white chocolate in oven at 160º until golden, then leave to cool.
• Blend to a powder.
• Whip double cream.
• Fold in the white chocolate powder, spread on top of the mousse and leave to set.
• Cut with a knife dipped in hot water to serve.

Salted caramel shake:
• Cook caster sugar in a pan to make caramel and sprinkle in Maldon salt.
• Spread on greaseproof paper and leave to cool.
• Blitz to a powder and mix with milk, icing sugar and xanthan gum.
• Pump in two shots of NO2, shake well and pipe into a tall glass.

We Recommend

Warm Salad of Smoked Haddock, Black Pudding and Bacon

Berry, Cherry and Apricot Pie

Strawberry and feta cheese salad

Courgette, white bean and feta fritter with preserved lemon and mint yoghurt

Bombay venison sausages with pineapple and chilli salsa

Courgette and white pepper soup

View all