Chocolate soufflé cake with greek yogurt-lemon mousse and caramel sauce pastry cake recipe

CHOCOLATE CAKE - 450g semi-sweet, milk or dark chocolate - 7 eggs - 200g butter - 120g AP flour Melt chocolate and butter together. In a separate bowl whisk eggs until ribbon stage. Carefully fold chocolate into the eggs. Sift and add the flour. Bake at 160C for ~25minute. Allow to completely cool down or leave in the fridge wrapped overnight. LEMON-GREEK YOGURT MOUSSE - 300ml heavy cream - 300g lemon greek yogurt - 2 tbsp lemon zest - 150g powdered sugar - 1 tbsp lemon juice Whisk heavy cream. Fold the rest of the ingredients in. Rest in fridge for minimum 1 hour before piping. CARAMEL SAUCE - 150g caste sugar - 30g butter - 90g heavy cream Melt sugar into caramel using either dry or wet method. Take off heat whisk in heavy cream. Return to heat and whisk in the butter. Continue for a couple minutes until you get smooth sauce. Cool to room temperature. ASSEMBLING Pipe a ring on the edges of chocolate cake. Spread caramel sauce in the middle. Pipe the rest of the mousse and top. Decorate with caramel sauce and crushed hazelnuts/pistachios.

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