Cappuccino mousse cake

The thick layer of creamy mousse makes this dessert extra special.

SERVES 12

PREPARATION TIME 45 minutes COOKING TIME about 25 minutes, plus cooling and chilling

FOR THE SPONGE

50g unsalted butter, melted and cooled, plus extra to grease 100g golden caster sugar 3 medium eggs, separated 1tsp vanilla extract

2tbsp espresso or strong coffee, cooled

75g self-raising flour

4tbsp cocoa powder

FOR THE MOUSSE

7g sheet leaf gelatine

100g good-quality milk chocolate 2tbsp milk

2tbsp espresso or strong coffee 1tsp vanilla extract

2 medium eggs, separated FOR THE PRALINE, OPTIONAL 75g golden caster sugar

25g toasted chopped hazelnuts Oil, to grease 1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm round cake tin with baking parchment.

2 For the sponge, use a handheld electric whisk to beat sugar and egg yolks until thick and creamy, about 8min. Whisk in butter, vanilla and espresso until just combined. In a separate bowl, with clean beaters, whisk egg whites to stiff peaks.

3 Fold egg whites into egg yolk mixture, using the first spoonful to loosen the mixture. Sift over flour and cocoa and fold in. Pour into prepared tin, level and bake for 22-25min, until risen. Remove from oven and cool in tin for 10min; transfer to a wire rack to cool completely.

4 Clean, re-grease and line the tin as in step 1. Once the cake has cooled, cut in half horizontally and return the bottom half to the tin.

5 To make the mousse, soak gelatine in a bowl of cold water for 5min until softened. Meanwhile, melt chocolate in a large bowl over a pan of barely

simmering water, then set aside to cool slightly. After a few min, whisk in milk, espresso and vanilla. Remove gelatine from water, squeezing out any excess, and stir through the warm chocolate mixture until melted, returning it to sit over simmering water to melt if necessary. Add egg yolks to the chocolate mixture and stir to combine.

6 In another bowl, whisk egg whites to soft peaks, then gently fold into the chocolate mixture and pour over cake base. Chill for 5min, or until firm.

7 Top with the remaining layer of cake and chill for at least 5hr to set.

8 If you are making the praline, line a baking sheet with baking parchment. Heat the sugar in a deep pan, shaking carefully to dissolve evenly, then bubble until dark golden brown. Stir in the nuts, pour on to the baking sheet and spread out with 2 oiled forks (to prevent sticking). Leave to cool, then transfer to a chopping board and roughly chop.

9 Transfer the cake to a serving plate and sprinkle over praline, if using.