A wicked slice of chocolate heaven..Salted caramel and chocolate mousse cake – that’s great to prepare ahead – made special with the sprinkling of sea salt to cut through the sweetness


75g unsalted butter

200g oat crunch biscuits, crushed

397g can caramel

½ tsp sea salt

2 egg whites,

125g golden caster sugar

300ml double cream, whipped

1 tsp vanilla extract

300g dark chocolate, melted


1 Grease and line a 20cm spring-clip tin. Melt the butter in the microwave on High for 1 min. Mix together with the biscuits and press into the base of the tin.

2 Mix together the caramel with ¼ tsp of the sea salt. Spread two thirds of the mixture on top of the biscuits.

3 Whisk the eggs until stiffly peaking, gradually whisk in the eggs.

4 Fold in the cream, vanilla and dark chocolate until evenly mixed. Spoon over the caramel. Freeze for 2 hours to firm up.

5 Spoon or pipe over the caramel on top to decorate and chill for a few more hours, slice to serve.

Per serving: 517cals, 31g fat, (12g saturated), 56g carbs