No-bake Dark Chocolate Mousse & Rum Cake -topped with caramelized sugar-

For the base

1. 

   • – cut the butter into cubes and put it into a small sauce pan;
   • – put the saucepan on the stove on medium/low heat and melt the butter;
   • – meanwhile, process the biscuits in a food processor until finely crushed;
   • – pour the melted unsalted butter, the ground cinnamon and process until well combined;
   • – transfer the mixture to a silicone round cake mold;
   • – use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan;
   • – wrap with some cling film and place in the freezer to chill for 60 minutes;
   • – after 60 minutes, take the mold out from the freezer;
   • – carefully remove the cake base from the mold and transfer it onto the tray you want to use to serve the cake once finalized;
   • – now you can store the base in a normal fridge;

For the caramelized sugar

1. 

   • – take a sheet of baking paper and cut it into a circle of the same dimension of your silicone cake mold;
   • – pour the sugar onto a small sauce pan;
   • – put the saucepan onto the stove on a medium heat;
   • – mix the sugar till it melts and become caramelized;
   • – remove the saucepan from the stove;
   • – use a spoon to pour the caramelized sugar onto the baking paper;
   • – pour randomly and use the spoon to create abstract lines;
   • – allow the sugar to cool down completely and to become hard, then carefully detach the baking paper from it;
   • – use the obtained caramelized sugar decoration to top your cake;

For the mousse

1. 

   • – separate the egg whites form the yolks onto 2 different bowls;
   • – add the sugar to the yolks and whisk well till you obtain a smooth cream;
   • – add the pinch of salt to the egg whites and whip them well until stiff;
   • – melt the dark chocolate over a bain–marie of gently simmering water;
   • – add the rum to the melted chocolate and mix well;
   • – pour the still warm melted chocolate onto the yolks cream and mix well (this will also pasteurize the yolks);
   • – now pour the whipped egg whites and mix gently with a rotary movement from the bottom to the top of the bowl (this will also pasteurize the egg whites);
   • – whip the fresh cream and pour it onto the above obtained chocolate paste;
   • – mix gently with a rotary movement from the bottom to the top of the bowl;
   • – pour the obtained dark chocolate mousse onto the biscuits base you had prepared previously;
   • – place the filled cake in the freezer for 30 minutes, then you can transfer it and keep it in the fridge;