This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Chocolate and mango mousse cake with sesame brittle and caramelised chilli mango

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the mousse cake

For the sesame brittle

For the caramelised chilli mango


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the mousse cake, place the eggs, flour, sugar, cocoa powder and chilli into a food processor and blend to combine.

  3. 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.

  4. Transfer to the oven and bake for 12-15 minutes.

  5. 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.

  6. For the sesame brittle, gently melt the sugar in a frying pan until golden-brown and completely melted.

  7. 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.

  8. 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.

  9. 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.

How-to videos

You need JavaScript to view this clip.

Caramelising sugar with a blow torch