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Chocolate mousse gateau
Chocolate mousse gateau
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Prep Time:
35 minutes
Cook Time:
360 minutes
Total Time:
395 minutes
Delicious orange mousse atop a moist flourless cake fit for royalty.
Ingredients:
  • 250g Dark Choc Melts
  • 125g butter, chopped
  • 60ml (1/4 cup) orange juice
  • 40.00 ml finely grated orange rind
  • 4 eggs, separated
  • 100g (1/2 cup) caster sugar
  • 4.00 tsp vanilla bean paste
  • 155g (1 1/2 cups) almond meal
  • 40.00 gm caster sugar, extra
  • Candied orange slices, to decorate
  • 125g Dark Choc Melts
  • 300ml ctn thickened cream
  • 2 tsp finely grated orange rind
  • 1 egg white
  • 55g (1/4 cup) caster sugar
Instructions:
  • First, preheat your oven to 180°C. Then, prepare a 22cm round springform pan by greasing and lining it.
  • Combine the chocolate, butter, fresh orange juice, and zest in a saucepan. Gently melt the mixture over low heat for 3-5 minutes until smooth. Allow to cool for 10 minutes.
  • In a bowl, use electric beaters to whip together the egg yolks, sugar, and vanilla until thick and pale. Incorporate the chocolate mixture and almond meal until well combined.
  • Whip egg whites and extra sugar until soft peaks form using an electric mixer in a clean, dry bowl. Gently fold into the chocolate mixture until just combined. Transfer the mixture into a pan and bake for 45-50 minutes, or until a skewer comes out clean. Allow to cool completely in the pan.
  • Combine the chocolate and cream in a saucepan and stir over low heat for 3-5 minutes until smooth. Mix in the orange rind and vanilla. Transfer to a bowl, cover, and refrigerate for 1-2 hours.
  • 1. Beat the chocolate mixture with electric beaters until soft peaks form. 2. In a clean, dry bowl, beat egg white and sugar with electric beaters until soft peaks form. 3. Gently fold the egg white mixture into the chocolate mousse until just combined. 4. Spread the mousse over the cake, smoothing the surface. 5. Cover and chill for 4 hours, or until firm.
  • Place the cake on a plate and garnish it with candied orange.

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