Chocolate and Mango Mousse Cake with Sesame Brittle and Caramelised Chilli Mango

A decadent chocolate and mango cake baked in a ring, served with crunchy sesame brittle and blowtorched chilli mango.

Baking Vegetarian Dessert Mango Chocolate

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

151.8g

per serving

151.8 g total

Fat

54.1g

per serving

54.1 g total

Protein

22.4g

per serving

22.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Cocoa Powder

Plus extra for dusting

100

Caster Sugar

For brittle

piece

Icing Sugar

To dust

Dairy

piece

Eggs

Free-range, beaten

piece

Butter

For greasing

piece

Double Cream

To serve

Fruits

0.25

piece

Mango

Peeled, sliced

0.5

piece

Mango

Sliced

GrainsCereals

Plain Flour

NutsSeeds

tbsp

Sesame Seeds

Vegetables

0.25

piece

Red Chilli

Seeds removed, chopped

0.5

piece

Red Chilli

Seeds removed, chopped

Method

Preheat the oven to 180°C.

Blend eggs, flour, sugar, cocoa, and chilli in a food processor.

Place sliced mango into a greased 6cm ring on a baking sheet and top with mousse.

Bake for 12 to 15 minutes.

Loosen the cake with a blowtorch, remove the ring, and dust with cocoa powder.

Melt sugar in a frying pan until it becomes a golden-brown caramel.

Pour caramel onto a baking sheet, add sesame seeds, and cut a disc once cooled.

Dust mango and chilli with icing sugar and caramelise using a blowtorch.

Serve the cake with the caramelised mango, sesame brittle, and double cream.