Giant Caramel Peanut Chocolate Mousse Cake

Wet a piece of Baking Parchment and use it to line a 21cm springform tin.

Combine the peanuts and toffee sauce, it helps to heat the toffee sauce a little to loosen it up.

Add the Toffee nut mix to the lined pan and then freeze for an hour.

Add the 200g of dark chocolate, 500ml of cream, 50g butter, and the cocoa and then cook until melted, before allowing to cool.

Whisk the cream for the mousse filling then fold in the condensed milk.

Pour in the chocolate cream we made and again slowly fold in.

Pour this mix over the toffee and freeze overnight.

Melt the chocolate and butter for the glaze over a double boiler and allow to cool.

Remove the cake from the freezer and flip upside down so that the toffee layer is on top.

Pour over the cooled chocolate glaze.

Return the finished cake to the freezer for at least 1 hour.

Equipment Needed

Allergens