Flourless Chocolate Cake With Salted Caramel Mousse

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  Step 1

  Line a 9-inch(23 cm) springform pan(with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).

  Melt chocolate and butter over a bain-marie until smooth. Add yolks one at a time and stir well. Add cocoa powder and salt.

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  Step 2

  Whip egg whites until foamy with a mixer, gradually add sugar. Gently fold the whipped whites to chocolate mixture . Pour batter into prepared pan and bake for 25-30 minutes.

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  Step 3

  Prepare the Caramel Mousse. Heat 1/4 cup of the cream until it is hot and set aside. Combine cornstarch with water and set aside.

• Step 4

  Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the hot cream and butter. It will bubble a little bit. Stir with a wooden spoon until smooth. Add cornstarch mixture and bring to boil. Cook until thick and bubbly for about 1 minute, stirring constantly.

• Step 5

  Remove from heat, add vanilla extract and salt. Pour into a bowl, cover and refrigerate to chill.

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  Step 6

  Whip the remaining 3/4 cup cream. Fold 1/3 of whipped cream into caramel mixture and then fold in the remaining whipped cream.

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  Step 7

  Spread the mousse over the cake. Decorate with chocolate curls and caramel swirls if desire or simply with some grated chocolate or cocoa powder.

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