Chocolate...Not Just For Raspberries Anymore!

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Make Chocolate...Not Just For Raspberries Anymore!

We all love anything to do with chocolate and raspberries, but here's another take of that delicious pairing.  Citrus!  Beautiful dark chocolate mouse filling, ground almond crust and dried orange slices.....

Chocolate Orange Mousse Cake with Orange Crisps

Serves 12

Total time: 1 hour 55 minutes, plus dehydrating and cooling time

Ingredients

Chocolate Orange Cake

2 oranges

1/2 cup of super fine (caster) sugar

1/2 cup of ground almonds

4 eggs

1/2 tsp baking powder

2 egg yolks

3 oz of granulated sugar

8 oz of dark chocolate, plus a few shavings to decorate

1 cup pint of whipping cream

Orange Crisps

1 orange

7  oz of caster sugar

1 star anise

7 fl oz of water

Equipment

Food processor or blender

Candy thermometer

9-9.5 inch spring form cake pan

Preparation

Preheat the oven to 225°F

The Syrup/Candied Orange Slices

Place 7 oz of the caster sugar and 7 fl oz water in a saucepan and bring to the boil dissolving the sugar.

Slice 1 orange and add the slices to the  syrup

Add the star anise and cook over a low heat for 20 minutes until the syrup is glossy and translucent. Allow to cool in the pan.

Lay the orange slices from the syrup on parchment paper and dry out in the oven for 3 hours. Then, break into small chips.

Orange Crust

Preheat the oven to 350°F

In a pan, boil the remaining 2 oranges whole for 30 minutes (this will take the bitterness out of the skin).

Cut the oranges in half, remove the seeds and place in a blender or food processor with the remaining 4 oz of caster sugar, ground almonds, 3 eggs and baking powder. Blend until smooth.

Line a 9/9.5 in spring form cake pan with parchment paper and tightly seal the outside with foil. This will help to keep the chocolate layer from leaking.

Pour the  crust mixture into the pan and cook in the oven for 12 to 14 minutes, or until golden brown. Remove from the oven and allow to cool.

Chocolate Mousse

Using your hand mixture or stand mixer with the whisk attachment,  whisk together 1 whole egg and 2 egg yolks in a large bowl, until doubled in volume.

In a heavy bottomed, small saucepan, bring the granulated sugar and 4 tsp of water to the boil. Continue to boil until a sugar thermometer reaches 250°F. Then, remove the pan from the heat

Slowly add the sugar mixture to the eggs, whisking continuously.

Melt the dark chocolate in a bowl over hot water (or in a microwave), and pour into the egg mixture.  If using the microwave to melt the chocolate, microwave on high in 30 second intervals stirring each time until melted and smooth.

Whisk the cream until half-whipped and then fold into the chocolate mix.

Pour over the orange sponge and leave to set in the fridge for 2 hours.

Plating/Presentation

Once set, top with the orange chips and shavings of dark chocolate. Slice and serve.

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