Chocolate and biscoff mousse cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 200ml milk to a simmer. Pour milk over the chocolate and blend until combined.

Step 2

Add remaining chilled milk to the mixture. Blend until glossy and no oily streaks. Pour into a shallow dish and chill for at least 4 hours.

Step 3

Heat oven to 160 degrees. Line 23cm springform tin.

Step 4

Heat milk to a simmer and pour over the chocolate. Add oil and mix well to create ganache.

Step 5

In another bowl, mix flour, cornflour, sugar, baking powder & sea salt.

Step 6

Add dry ingredients into wet and mix to combine.

Step 7

Pour batter into lined tin and tap to level. Bake for 12-14 minutes until set and top doesn't leave an indent when pressed. Leave to cool completely.

Step 8

Mix melted biscoff spread into mouse. Whisk the mousse until it forms stiff peaks. Pour over cake base and leave to set for 1 hour.

Step 9

Remove set cake from tin and transfer to serving plate. Dust with cocoa powder and decorate with biscoff spread swirls.