- 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
- 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.