Desserts Chocolate Orange Mousse Cakes
Serves : 4
Ingredients
- 1 large flan case
- 50ml orange liqueur (or orange juice)
- 200g dark chocolate (70% cocoa solids), broken into pieces
- 2 medium eggs, separated
- 75ml double cream
- 1 orange, zested
- 50g caster sugar
Chocolate sauce
- 40g caster sugar
- 50ml water
- 100g dark chocolate, roughly chopped
- 100ml double cream
- 4 orange segments
Method
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Using either empty clean small baked bean tins with both the top and bottom cut off, or 8cm wide, 5cm deep chef rings, stamp out 4 discs from the flan case. Set the remaining flan aside to use in a trifle or as crumbs.
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Lay the discs onto the work surface and cut in half horizontally so that you have 2 thin discs for each disc.
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Place the tins or rings onto a greaseproof lined flat baking sheet and drop one disc of sponge into each one. Drizzle half the orange liqueur over the sponge then set aside while you make the mousse.
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Melt the chocolate until liquid and smooth, then whisk in the egg yolks, double cream and orange zest.
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In a separate clean bowl, whisk the egg whites until soft peaks form, then add the sugar a little at a time until stiff peaks form.
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Quickly and carefully fold the meringue mixture into the chocolate mixture.
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Divide the mixture between the tins or chefs ring, gently tapping the tray to settle the mixture.
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Drizzle the last of the orange liqueur over the remaining sponge discs then carefully place on top of the chocolate mousse to cover totally.
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Place in the fridge for 2 hours to set before removing.
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When ready to serve, slide a knife in down the side of the tin to release the mousse and flip out back onto the serving dish.
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Make the chocolate sauce - put the sugar and water into a small saucepan and bring to the boil. When boiling, remove from the heat and stir in the chopped chocolate, keeping stirring until smooth.
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Spoon over the top of the sponge, allowing a little to dribble over the sides. Finish with a spoonful of whipped cream and a piece of orange.
