Henriques & Henriques 15 Year Old Malvasia Madeira

Grower: Henriques & Henriques
Grape Variety: Malvasia
Style: Complex and Rich
Country: Portugal
Appellation: Madeira
Vintage: 15 Year Old
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 50cl

Chocolate and Mango Mousse Cake - Sesame Brittle and Caramelised Chilli Mango

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1

INGREDIENTS

For the mousse cake //

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

For the sesame brittle //

100g/3½oz caster sugar
1 tbsp sesame seeds

For the caramelised chilli mango //

½ mango, sliced
½ red chilli, seeds removed, chopped
icing sugar, to dust
double cream, to serve

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.
4. 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.
5. Transfer to the oven and bake for 12-15 minutes.
6. Remove the cake from the oven and place the ring onto a serving plate.
7. Warm the outside of the ring with a mini-blowtorch to loosen it, then remove it and dust the cake with cocoa powder.
8. Caramelising sugar with a blow torch
9. For the sesame brittle, gently melt the sugar in a frying pan until golden-brown and completely melted.
10. Pour the hot caramel onto a non-stick baking sheet, sprinkle over the sesame seeds and leave to cool for a few minutes.
11. Cut out a small disc of sesame brittle using a metal pastry cutter.
12. For the caramelised chilli mango, place the sliced mango onto a baking sheet, sprinkle with the chopped chilli and dust heavily with icing sugar.
13. Using a mini-blowtorch, caramelise the mango all over.
14. To serve, place the caramelised chilli mango onto a serving plate with the chocolate and mango mousse cake.
15. Serve with the sesame brittle and pour over some double cream.