Snickers mousse cake

Takes 60 minutes | Serves 10 |

Ingredients

2 units egg whites
30 g sugar
80 g salted cashew nuts
50 g powdered sugar
70 g sugar for caramel
125 ml cream for caramel
150 g white chocolate
20 g butter
50 g cashew nuts for caramel
125 ml whole milk
125 ml cream for mousse base
30 g sugar for mousse
3 units egg yolks
450 ml cream for mousse
320 g dark chocolate

Steps

Cake Base

• Process the cashew nuts and powdered sugar in a food processor.
• Whip egg whites and sugar to a meringue.
• Fold the nut and powdered sugar mixture into the meringue.
• Pour the mixture into a 24 cm pan lined with parchment paper.
• Bake at 170°C for approximately 22-25 minutes.
• Allow the cake base to cool in the pan.

White Chocolate Caramel

• Melt the sugar in a saucepan over low heat. Set aside and pour in the cream.
• Simmer until the caramel has dissolved.
• Roughly chop the white chocolate and add to the cream mixture, stirring until melted.
• Stir in the butter until smooth.
• Pour the caramel over the cooled base, reserving some for topping. Sprinkle with cashew nuts.

Chocolate Mousse

• Bring cream and milk to a boil in a saucepan.
• Whisk egg yolks and sugar in a bowl.
• Gradually add the milk and cream mixture to the egg yolks while whisking. Return to the saucepan and heat until it thickens (do not boil).
• Place chopped chocolate in a bowl and pour the hot mixture over it.
• Mix until you have a smooth chocolate cream. Cool to 40°C.
• Fold the chocolate cream into the whipped cream using a spatula.
• Spread the mousse over the caramel and refrigerate to set.
• Garnish with cocoa powder, remaining caramel, and cashew nuts.