The Chocolate and orange mousse cake Recipe is a lovely cake has no flour just cocoa powder so it is as light as a feather. For children, replace the Cointreau with orange juice. Bake it at Easter and decorate with mini chocolate eggs.
Serves 8
Special equipment 9in (23cm) springform pan, greased and lined
7oz (200g) bar orange milk chocolate
3 tbsp butter
6 eggs, separated
1¼ cups superfine sugar
2–3 tbsp Cointreau
2 level tbsp cocoa powder
For the topping
31⁄2oz (100g) orange milk
chocolate, coarsely grated
1–2 tbsp Cointreau
1 cup heavy cream, lightly whipped
cocoa powder, to dust
Method:
1 Preheat the oven to 350˚F (180˚C). Meanwhile, break the chocolate into pieces and place in a small heatproof bowl with the butter. Sit the bowl over a pan of hot water and stir until the chocolate and butter have melted. Set aside to cool slightly.
2 Whisk the egg whites with an electric whisk until stiff. Put the egg yolks and sugar into a separate bowl and whisk until light and creamy.
3 Pour the melted chocolate into the egg-yolk mixture, add the Cointreau, and gently fold together, taking care not to knock out any of the air. Add the egg whites and gently fold to combine. Sift in the cocoa powder and fold until combined. Spoon evenly into the pan.
4 Bake for 40 minutes or until risen, shrinking away from the sides of the pan, and just firm to the touch in the center. Leave to cool, then remove from the pan.
5 For the topping, stir half the chocolate and the Cointreau into the cream. Spread over the top of the cake and sprinkle with the remaining chocolate. Sift the cocoa powder on top.
PREPARE AHEAD
The cake can be made up to the end of step 4 up to 1 day ahead. Add the topping on the day of serving. Freeze without the topping for up to 2 months.
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| Chocolate and orange mousse cake Recipe |
