Ingredients

• 2 free-range eggs
• beaten
• 55g/2oz plain flour
• 15g/½oz caster sugar
• 30g/1oz cocoa powder
• plus extra for dusting
• ¼ red chilli
• seeds removed
• chopped
• butter
• for greasing
• ¼ mango
• peeled
• sliced
• 100g/3½oz caster sugar
• 1 tbsp sesame seeds
• ½ mango
• sliced
• ½ red chilli
• seeds removed
• chopped
• icing sugar
• to dust
• double cream
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the mousse cake
• place the eggs
• flour
• sugar
• cocoa powder and chilli into a food processor and blend to combine.
• Lightly grease a 6cm/2½in chefs' ring and place onto a non-stick baking sheet. Place the sliced mango into the base of the ring
• top with the chocolate mousse mixture and smooth the top using the back of a spoon.
• Transfer to the oven and bake for 12-15 minutes.
• Remove the cake from the oven and place the ring onto a serving plate. Warm the outside of the ring with a mini-blowtorch to loosen it
• then remove it and dust the cake with cocoa powder.
• For the sesame brittle
• gently melt the sugar in a frying pan until golden-brown and completely melted.
• Pour the hot caramel onto a non-stick baking sheet
• sprinkle over the sesame seeds and leave to cool for a few minutes. Cut out a small disc of sesame brittle using a metal pastry cutter.
• For the caramelised chilli mango
• place the sliced mango onto a baking sheet
• sprinkle with the chopped chilli and dust heavily with icing sugar. Using a mini-blowtorch
• caramelise the mango all over.
• To serve
• place the caramelised chilli mango onto a serving plate with the chocolate and mango mousse cake. Serve with the sesame brittle and pour over some double cream.