Caramel Mousse Cake

Instructions

1. 1

   Preheat your oven to 180°C. Grease and flour a 20cm springform cake pan.

   Tip: To ensure a smooth cake, make sure the pan is well-greased and floured.

2. 2

   In a medium saucepan, combine the sugar, egg yolks, and 100ml of the heavy cream. Heat over low heat, whisking constantly, until the mixture thickens.

   Tip: Don't let the mixture boil, as this can cause it to curdle.

3. 3

   Remove the saucepan from the heat and stir in the melted butter, caramel sauce, and vanilla extract.

   Tip: The mixture should be smooth and glossy.

4. 4

   In a separate bowl, whisk together the flour, cocoa powder, and salt.

   Tip: Make sure the mixture is well combined.

5. 5

   Add the dry ingredients to the saucepan and stir until just combined.

   Tip: Don't overmix, as this can lead to a dense cake.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed.

7. 7

   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

   Tip: Don't open the oven door until the cake is done, as this can cause it to collapse.

8. 8

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: Don't worry if the cake is a bit wobbly at this stage.

9. 9

   Run a knife around the edges of the cake and release it from the pan.

   Tip: Make sure the cake is completely released from the pan before you start frosting.

10. 10

    Place the cake on a serving plate and top with whipped cream and caramel sauce.

    Tip: You can also sprinkle some cocoa powder on top for extra decoration.