Chocolate mousse and crème brûlée cake

Chocolate mousse and crème brûlée cake

Ingredients

 

For the crème brûlée:

·         4 egg yolks

·         75g caster sugar

·         500ml double cream

·         1 vanilla pod, split

For the chocolate mousse:

·         250 g dark chocolate, 70% cocoa solids coarsely chopped

·         500ml whipping cream

For the chocolate sponge:

·         2 chocolate sponge cake, with a diameter of 20cm and a depth of 5mm. You can use any traditional chocolate sponge recipe.

For the ganache:

·         125g cream

·         125 g dark chocolate, 70% cocoa solids coarsely chopped

·         25g unsalted butter