Chocolate Sponge Cake with Guinness Mousse, Malt Crémeux, and Caramel Glaze

METHOD:

For the Chocolate Sponge Cake:
Preheat the oven to 350°F. Whip the egg whites and add in the sugar to form soft peaks. Whip the egg yolks until light and fluffy. Fold the yolks into the whites. Sift the cocoa into the egg mix. Pipe on a circle parchment and bake with a low fan for 15 minutes.

For the Guinness Mousse:
Heat the Guinness and temper in the egg yolks and sugar. Cook to thicken before pouring over the milk chocolate. Add the bloomed gelatin and pour into a mixer until cold and thickened. Mix sugar with a little bit of water to soft ball stage. Whip egg whites to form soft peaks. Pour the heated sugar into the whipped egg whites and continue to whip until cool. Fold this into the chocolate mix and fold this into the cream mix. Pour this into the ring mold.

For the Malt Crémeux:
Heat the white sugar to a dry caramel. Heat the cream with the malt sugar, vanilla, and salt. Once the sugar is amber colored, add the vanilla bean. Slowly add in the warmed cream. Add in the yolks, slowly, to thicken. Finish with the gelatin. Strain and pour into a ring mold.

For the Caramel Glaze:
Make a caramel with the sugar. Add in the water and heavy cream. Add in the bloomed gelatin, strain, and use immediately.

To Assemble and Serve:
Plate the chocolate sponge, Guinness mousse, crémeux, and caramel glaze.