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Recipe

Choc-orange mousse cake

Jul 31, 2011 2:00pm
  • 30 mins preparation
  • 1 hr 5 mins cooking
  • Serves 15
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Ingredients

Choc-orange cake
  • 185 gram butter, chopped, at room temperature
  • 3/4 cup caster sugar
  • 4 eggs
  • 1 3/4 cup self-raising flour
  • 2 tablespoon cocoa
  • 1/2 cup orange juice
  • caramelised orange slices, to serve
Mousse
  • 2 egg yolks
  • 1/3 cup caster sugar
  • 200 millilitre orange juice
  • grated zest 1 orange
  • 2 tablespoon gelatine
  • 1/3 cup just cup boiled water
  • 300 millilitre carton thickened cream, whipped

Method

Choc-orange mousse cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 20cm springform pan.
  • 2
    In a bowl. using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Fold sifted flour and cocoa through alternately with orange juice.
  • 3
    Pour mixture into pan. Bake for 40-45 minutes, until cooked when tested. Cool completely on a wire rack. Cut cold cake in halves horizontally.
  • 4
    Make Mousse using method below.
  • 5
    Place bottom half of cake in a plastic-wrap lined spring form pan. Spoon the mousse over. Smooth with a flat bladed knife. Top with the second layer of cake. Chill for several hours or overnight, until mousse is set.
  • 6
    Transfer cake to a platter when ready to serve. Decorate with caramelised oranges and syrup.
Mousse
  • 7
    In a bowl, beat egg yolks and sugar together until thick and pale. Whisk in orange juice and zest. Dissolve gelatine in water by whisking vigorously with a fork. Cool slightly. Beat into egg mixture. Gently fold cream through.

Notes

To make caramelised oranges, combine 1 cup caster sugar and 1/2 cup water in a frying pan. Stir on high until sugar dissolves. Simmer, without stirring, for 6-8 minutes, until beginning to turn golden. Carefully pour in 1/2 cup orange juice, stirring until smooth. Thinly slice 1 orange and add to pan in a single layer. Simmer for 10 minutes. turning once, until caramelised.

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