Melted dark chocolate, to decorate
Thick cream, to serve
190g unsalted butter
190g dark chocolate
4 large eggs separated
120g caster sugar
40g brown sugar
½ tsp orange essence
40g hazlenut meal
2 tbs plain flour
1 tbs finely grated orange zest
225g dark chocolate
2 gold strength gelatine leaves
300ml thickened cream
2 tbs orange juice
½ tsp orange essence
1 tbs orange flavoured liqueur
pinch of salt
2 large oranges
1. To make cake, preheat oven to 190C. Grease a 20cm x 30cm deep cake pan. Line
base and sides with baking paper, leaving an overhang on two long edges.
2. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water. Cool slightly.
3. Using an electric mixer, beat egg whites until soft peaks form.
4. In a separate bowl, beat egg yolks, sugar and essence until thick and creamy. Stir in chocolate mixture. Add hazelnut meal, flour and zest. Fold gently to combine. Fold in egg whites in two batches. Pour into prepared pan.
5. Bake for 20 - 25 minutes. Cool completely in pan.
6. To make mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water.
7. In a small bowl soak gelatine leaves in cold water until soft.
8. Whip cream until soft peaks form.
9. Heat juice, essence and liqueur in a small saucepan over a low heat.
10. Remove and squeeze out excess water from gelatine. Add to juice mixture. Whisk until dissolved. Transfer orange mixture to a large bowl, allow to cool slightly. Add 2 tablespoons of the melted chocolate. Stir to combine. Stir in remaining chocolate. Add salt. Fold in half the cream. Fold in remaining cream. Spread over cooled cake in pan. Refrigerate for 3 hours or until set. Remove from pan. Trim edges. Cut into slices.
11. To make candied orange, peel oranges using a sharp knife (reserve peeled oranges for another use). Trim any pith from peel. Cut peel into thin strips and place in a small saucepan of cold water. Bring to a boil. Drain. Repeat twice.
12. Stir sugar and water in a small saucepan over a low heat until sugar is dissolved. Add peel strips. Simmer for about 45 minutes or until peel is translucent. Remove peel and place on a rack to dry.
13. To serve, brush serving plates with melted chocolate. Decorate mousse cake with candied orange. Serve with cream.
• Mousse cake is best served at room temperature.
• Boiling orange peel strips in water helps remove the bitterness.
• Any leftover mousse cake can be frozen in an airtight container. Thaw in the refrigerator.
For more choccie inspiration, visit Yahoo!7 Food