Philip Khoury served up a delicious chocolate and biscoff mousse cake on Sunday Brunch.

The ingredients for the chocolate mousse are: 400g plant-based milk (I use soy), 200g dark chocolate, 65-75% cocoa solids, 40g caster sugar and 100g Biscoff spread.

For the rich chocolate cake: 150g dark chocolate,at least 65% cocoa solids, 340g plant-based milk, 40g extra virgin olive oil, 65g plain flour, 20g cornflour 20g, 80g caster sugar 80g, ¼ tsp baking powder and Large pinch sea salt.

See recipes by Philip in his book titled: A New Way to Bake available from Amazon now.