Flourless Chocolate Cake with Salted Caramel Mousse

Ingredient	Method
Flourless Cake 55g butter 2 eggs 20g sugar  1 tbsp cocoa powder 75g bittersweet chocolate` Pinch of salt	1 Line a 7-inch springform pan(with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F). 2 Melt chocolate and butter over a bain-marie until smooth. Add  yolks one at a time and stir well. Add cocoa powder and salt. 3 Whip egg whites until foamy with a mixer, gradually add sugar.  Gently fold the whipped whites to chocolate mixture . Pour batter into prepared pan and bake for 25-30  minutes.
Caramel Mousse 15g sugar  1 tbsp water 1 tbsp butter, at room temperature 1/4 tsp salt 1 tbsp cornstarch 1 tbsp water 118ml heavy cream, divided    1/2 tsp  vanilla extract	1 Heat 1/4 cup of the cream until it is hot and set aside. Combine cornstarch with water and set aside. 2 Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the hot cream and butter. It will bubble a little bit. Stir with a wooden spoon until smooth. Add cornstarch mixture and bring to boil. Cook until thick and bubbly for about 1 minute, stirring constantly. 3 Remove from heat, add vanilla extract and salt. Pour into a bowl, cover and refrigerate to chill. 4 Whip the remaining 3/4 cup cream. Fold 1/3 of whipped cream into caramel mixture and then fold in the remaining whipped cream.