Cappuccino mousse cake

It’s hard to believe this wow-factor treat won’t throw your diet goals off track, but it’s around half the fat and cals of a standard chocolate cake!

SERVES 12 PREP 45min COOK about 25min, plus cooling and chilling

FOR THE SPONGE

• 50g (2oz) unsalted butter, melted and cooled, plus extra to grease

• 100g (3½ oz) golden caster sugar

• 3 medium eggs, separated

• 1tsp vanilla extract

• 2tbsp espresso or strong coffee, cooled

• 75g (3oz) self-raising flour

• 4tbsp cocoa powder

FOR THE MOUSSE

• 4 sheets leaf gelatine, we used Costa Fine Leaf Quick Dissolving Gelatine

• 100g (3½oz) good-quality milk chocolate, broken into pieces

• 2tbsp milk

• 2tbsp espresso, or strong coffee

• 1tsp vanilla extract

• 2 medium Lion-stamped eggs, separated

FOR THE PRALINE (OPTIONAL)

• 75g (3oz) golden caster sugar

• 25g (1oz) toasted chopped hazelnuts

1 Preheat the oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin with baking parchment.

2 For the sponge, use a handheld electric whisk to beat the sugar and egg yolks until thick and creamy, about 8min. Whisk in the melted butter, vanilla and espresso until just combined. In a separate bowl, with clean beaters, whisk the egg whites to stiff peaks.

3 Fold the egg whites into the coffee mixture, using the first spoonful to loosen the mix. Sift over the flour and cocoa and fold in. Pour into the prepared tin, level and bake for 22-25min until risen. Remove from the oven and cool in the tin for 10min, before turning out on to a wire rack to cool completely.

4 Clean, re-grease and line the tin as in step 1. Once the cake has cooled, cut in half horizontally and return the bottom half to the lined tin.