Chocolate Honey Mousse Cake Draft

How I make it

Base

1. Melt the chocolate and butter in the microwave and stir in the rice cereal until well coated.

2. Line the bottom of a springform pan with parchment paper and the sides with an acetate cake collar.

3. Press the mixture firmly into the bottom of the pan with a spoon and freeze while you make the mousse.

Mousse

1. Whip the cream to soft peaks and refrigerate.

2. Beat the yolks and sugar on high speed for 1 minute.

3. Meanwhile, bring the honey to a boil in a small pot. Pour it in a thin stream into the yolks while beating.

4. Keep beating until the mixture is pale and fluffy and the bowl feels cool.

5. Melt the chocolate in the microwave and stir it, still warm, into the yolk mixture.

6. Whisk in a third of the whipped cream with the liqueur, then gently fold in the rest of the cream.

Assembling and serving

1. Pour the mousse over the base and freeze for at least 3-4 hours, until set.

2. Unmold, peel off the collar and move to the fridge for 1-2 hours to thaw.

3. Just before serving, lay a flower stencil on the cake, dust with cocoa and gently lift off the stencil.

What I've learned

• When the chocolate goes into the yolks, the mixture turns thick and hard to stir, and that's fine.