Gluten-Free Caramelised White Chocolate And Dark Chocolate Mousse Cake

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Great British Chefs
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250 g of good quality white chocolate (callets or chopped)

3 eggs, separated

75 g caster sugar

50 g ground almonds

40 g cocoa

A pinch of salt

2 leaves of gelatine, soaked in cold water for 10 minutes

1 tbsp. of boiling water from the kettle

250 ml double cream

2 eggs

A pinch of salt

50 g dark chocolate callets

25 g butter

75 ml of double cream

15 g of light muscovado sugar

Pinch of salt

2 egg yolks

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