Serves: 6-8

Prep Time: 30 mins

Cooking Time: 30 mins

Chilling time: overnight




Cake layer – 3 eggs

75g sugar

50g flour

25g cocoa powder


Mousse layer – 300g white choc

45ml whole milk

300ml double cream

1 x sachet gelatine

3 egg whites – whisked to soft peaks


Sauce – 100g butter

100g milk choc

100ml water

100ml condensed milk



  1. For the cake layer – whisk 3 eggs and 75g sugar over a pan of simmering water for 5 minutes.
  2. Fold in 50g flour and 25g cocoa powder.
  3. Bake at 180c for 12 minutes in a lined 20cm spring form, cool.
  4. In a bowl dissolve 1 sachet of gelatine per packet instruction.
  5. For the mousse – melt 300g white chocolate and 45ml whole milk over a pan of simmering water.
  6. Add 75ml of double cream and 1tsp vanilla, and fold in the dissolved gelatine, mix until smooth.  Leave to cool.
  7. Whip another 225ml double cream, and when whipped stir into the chocolate mix.
  8. Whisk 3 egg whites, to soft peaks and now fold this in as well.
  9. Spoon onto the cake base. Chill overnight.
  10. For the sauce – put 100g butter, 100g milk chocolate, 100ml water and 100ml condensed milk in a pan. Cook gently until smooth.

Serve slices with a load of sauce

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