Preheat your oven to 180°C. Line a 16cm round baking pan with parchment paper.

Crack 1 egg into a small bowl and whisk with 30g brown sugar, 1 tsp vanilla extract, and a pinch of salt.

In a double boiler, melt 100g dark chocolate and 30g unsalted butter, stirring constantly until smooth.

Slowly pour the egg mixture into the melted chocolate while stirring.

Sift in 30g cake flour and ½ tsp baking powder, and mix well until combined.

Pour batter into the prepared pan and tap gently to remove air bubbles.

Bake for 20-22 minutes. Let cool, then trim the top to level the brownie.

Bloom 9.5g gelatine in cold water for 10 minutes.

In a saucepan, heat 30g granulated sugar and 1 tbsp water over medium heat until golden brown.

Pour in 75ml heavy cream carefully (it will bubble), then add ½ tsp vanilla extract, ¼ tsp salt, and 1.5g gelatine. Stir to combine.

Stir in 25g chopped roasted nuts (walnuts, pecans, or almonds work well).

Pour caramel mixture over the cooled brownie base and refrigerate to set.

Whisk together 2 egg yolks, 20g sugar, and 1 tsp vanilla extract in a saucepan.

Add 50 ml milk and 50 ml heavy cream, and heat while whisking until it reaches 80°C.

Remove from heat, add 5g bloomed gelatine, and sieve it into 30g white chocolate to melt.

Whip 200ml cold heavy cream with 15g powdered sugar until soft peaks form.

Fold the whipped cream into the white chocolate mixture until fully combined.

Pour the mousse over the caramel layer and tap to remove air bubbles.

Freeze for at least 3 hours to set.

In a saucepan, combine 80g granulated sugar and 1 tbsp water, and heat until the sugar turns golden brown.

Pour in 80ml warm water and bring it back to a boil, then remove from heat.

Stir in 40g condensed milk, 80g glucose syrup, and 5g bloomed gelatine.

Add 60g white chocolate and stir until melted and smooth.

Sift the glaze into a cup and cover it with plastic wrap, pressing it down to touch the glaze.

Let glaze cool to 27°C before pouring over the cake.

Remove the mousse cake from the freezer and carefully remove the acetate sheet.

Gently pour the cooled caramel mirror glaze over the mousse, starting from the center and working out to the edges.

Use an offset spatula to smooth and clean up excess glaze from the bottom.

Refrigerate for at least 2 hours to set the glaze.

Mix 75ml warm water, 30ml oil, 5g powdered sugar, and 8g flour until smooth.

Heat a pan over medium-low heat and pour the mixture in. Cook for 8-10 minutes until it hardens.

Once cooled, break the tuile into pieces.

Decorate the cake by inserting the coral tuile pieces on top.