Chocomousse cake with speculoos and sesame caramel

Melt the chocolate au bain-marie.

Put the cookies, butter, salt and cocoa powder in cutter and mix. Pour in a spring form, covered with a plastic strap, first squeeze the side around the side and then press nicely evenly and flat on the bottom, the intention is that you have both crust on the sides and on the bottom, this is easy with a straight glass of flat bottom.

Beat the cold whipped cream Lobbig Place in a fridge.

Pour protein and sugar in a mixing bowl and beat for 5 minutes, until the sugar granules are completely melted and the egg white is nicely beaten.

Mix the whipped cream under the melted chocolate, below that you mix in 2x the meringue so that you get an airy homogeneous mousse, pour in the shape and spread smoothly. Put at least 4 hours in the fridge to stiffen.

Put a frying pan on the heat, pour in the sugar and let it melt and then caramelize, stir the sesame seeds underneath and mix well together, pour out a baking paper, don't get it because Superrrr is called, explain a baking paper and roll out very finely. Allow to harden and cool.

Beat the whipped cream for topping with sugar but not too stiff.

Loosen the shape, remove plastic from the cake, put the whipped cream on a dish and spoon on it, open Swirls and divide a little, break the sesame crunch into large pieces and put them in the whipped cream. Cut the cake with a warm knife that you always dop in hot water.