Recipe

Chocolate orange mousse cake

With a texture this silky and a flavour this heavenly, you won't be able to resist a second helping of this decadent chocolate orange mousse cake. It really is that good.

  • 1 hr 20 mins preparation plus overnight chilling
  • Serves 12
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Ingredients

Chocolate orange mousse cake
  • 200 gram (6 ounces) dark chocolate (70% cocoa), chopped
  • 20 gram (3/4 ounce) butter
  • 6 eggs, separated
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 tablespoon orange-flavoured liqueur
  • 1/2 cup (50g) cocoa nibs, optional
Chocolate orange mousse
  • 1 cup (250ml) milk
  • 3 teaspoon finely grated orange rind
  • 2 1/2 teaspoon powdered gelatine
  • 5 egg yolks
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cup (60ml) orange juice
  • 200 gram (6 1/2 ounces) milk chocolate (33% cocoa)
  • 300 millilitre thick (double) cream
Milk chocolate sauce
  • 180 gram (5 1/2 ounces) milk chocolate (33% cocoa), chopped finely
  • 1 cup (250ml) pouring cream

Method

Chocolate orange mousse cake
  • 1
    Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) springform pan; line base and side with baking paper.
  • 2
    Stir chocolate and butter in a small heavy-based saucepan over low heat until smooth. Cool for 10 minutes. Beat egg yolks and sugar in a small bowl with an electric mixer for 5 minutes or until thick and pale. Beat in chocolate mixture until combined. Transfer mixture to a large bowl. Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan.
  • 3
    Bake cake for 20 minutes or until cake is just firm to touch. Cool in pan.
  • 4
    Meanwhile, make chocolate orange mousse.
  • 5
    Remove cake from pan. Wash and dry pan; grease then line base and side of pan with baking paper. Remove lining paper from cake; place cake, top-side down, back in pan. Press down firmly on cake to ensure it completely covers the base of the pan. Brush liqueur on cake; pour mousse over cake. Refrigerate 6 hours or overnight until set.
  • 6
    Make milk chocolate sauce
  • 7
    Sprinkle cocoa nibs on cake, pour a little warm sauce over the top. Serve cake immediately with remaining sauce.
Chocolate orange mousse
  • 8
    Place milk and rind in a small heavy-based saucepan; bring almost to the boil. Sprinkle gelatine over milk mixture; whisk until gelatine dissolves.
  • 9
    Beat egg yolks and sugar in a small bowl with an electric mixer for 3 minutes or until thick and pale. Beat in juice. Gradually beat in hot milk mixture.
  • 10
    Return mixture to same pan; cook, stirring continuously, over medium-low heat until mixture thickens enough to coat the back of spoon (don't boil or mixture will curdle).
  • 11
    Add chocolate; stand for 1 minute, then whisk until chocolate has melted. Strain mixture through a fine sieve into a clean bowl; cool for 1 hour, stirring occasionally.
  • 12
    Beat cream in a small bowl with an electric mixer until soft peaks form. Fold cream into chocolate mixture; use immediately.
Milk chocolate sauce
  • 13
    Stirring chocolate and cream in a small heavy-based saucepan over low heat until smooth.

Notes

You will need to start this recipe the day before. Cocoa nibs are created in the early stage of chocolate production. Cocoa beans are dried then roasted, after which they are crushed into what are termed 'nibs'. Next, the nibs are ground to separate cocoa butter and cocoa solids. Nibs are both textural and chocolatey with no sweetness. They can be found at health food stores and specialist food stores. Store in an airtight container in the refrigerator.