Dark chocolate orange mousse cake recipe | delicious. magazine
Keep this dark chocolate orange mousse cake recipe in your repertoire for the best showoff, show-stopping chocolate cake.
Ingredients
- For the genoese sponge
- 2 large free-range egg whites
- 88g golden caster sugar
- 6 free-range egg yolks
- 88g plain flour, sifted
- For the wafer biscuit
- 65g milk chocolate (minimum 30% cocoa solids)
- 60g cornflakes
- 35g ground almonds, whizzed with 15g dark brown sugar and 1 tbsp vegetable oil
- For the chocolate mousse
- 230g dark chocolate, finely chopped (minimum 70% cocoa solids. William uses Amadei Toscano 70%)
- 6 large free-range egg yolks
- 50g caster sugar
- 30ml water
- 250ml whipping cream
- For the Grand Marnier syrup
- 45g caster sugar
- 45g water
- 40ml Grand Marnier orange liqueur
- ¼ vanilla pod
- For the chocolate glaçage
- 175ml whipping cream
- 33g caster sugar
- 26g liquid glucose (available in the baking aisle of large supermarkets or online)
- 100g dark chocolate (minimum 70% cocoa solids), finely chopped
- To assemble
- 3 tbsp sweet orange marmalade (we used Robinson’s Golden Shred)
- Chocolate curls
- Edible gold leaf (available online from https://www.squires-shop.com/catalogue/edible-silver-and-gold-leafsquires-shop.com)
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