by Kayleigh Titley

Created on: August 21, 2007

Orange and Chocolate go so good together, heres a delicious recipe.
INGREDIENTS:
For the Cake:
3/4 cup butter
3/4 cup superfine sugar
4 eggs. lightly beaten
1-3/4 cups self-raising flour
1 Tablespoon cocoa powder
1-3/4 oz. dark orange-flavored chocolate, melted (Valrhona makes a good one)
For the Mousse:
2 eggs, separated
4 Tablespoons superfine sugar
3/4 cup freshly squeezed orange juice

2 teaspoons gelatin
3 Tablespoons water
1/4 cup heavy cream
For the Garnish:
whipped cream
1-2 oranges, peeled with all the white pitch removed, and very thinly sliced
PREPARATION:
Grease an 8-inch spring-form pan and line the base with a circle of parchment paper. Preheat oven to 350F
1. Put the butter and sugar in a bowl and beat until fluffy.

2. Gradually add the eggs, beating well after each addition.

3. Sift the cocoa powder and flour together and fold it into the butter/egg mixture.

4. Fold in the melted chocolate.

5. Pour the batter into the prepared pan and smooth the top. Place in the preheated oven and bake for 40 minutes. It should be springy to the touch.

6. Remove from oven and cool for 5 minutes in the pan. Remove from the pan, place on a rack and cool to room temperature.

7. While the cake is cooling make the mousse: Beat the egg yolks with the sugar until light. Whisk in the orange juice.

8. Put the 3 tablespoons of water in a small bowl and sprinkle the gelatin over it. When it is spongy, place it over a pan of hot water and stir until dissolved. Stir it into the egg/orange juice mixture.

9. Whip the cream until it holds it shape. Remove some for the decoration and fold the rest into the mousse.

10. In a clean, grease-free bowl, whip the egg whites to soft peaks and then fold into the mousse. Let it stand in a cool place until it is starting to set. Stir occasionally.

11. Cut the cooled cake horizontally. Place the bottom half back into the clean cake pan. Pour the mousse on top of the base and press the top of the cake on top. Cover and chill until set.
To serve:
Carefully remove the cake from the pan. Pipe some of the reserved whipped cream around the edge of the cake. Place the orange slices in the center, in layers.

Learn more about this author, Kayleigh Titley.
Click here to send this author comments or questions.