- Serves: 4-6
- Cook Time: 45 minutes
- Prep Time: 20 minutes plus 5-6 hrs chilling
- Effort: medium
For the sponge
- 100 g chocolate
- 100 g unsalted butter
- 3 large eggs, separated
- 150 g caster sugar
- 1 orange, zest only, finely grated
For the orange caramel
- 300 g caster sugar
- 100 ml water
- 150 ml strained orange juice
- 3 oranges, zest only, finley grated
For the mousse
- 200 ml milk
- 2 oranges, zest only, finely grated
- 4 egg yolks
- 100 g caster sugar
- 50 ml strained orange juice
- 150 g chocolate
- 2 sheets leaf gelatine
- 300 ml whipping cream, whipped
1. To make the sponge; preheat the oven to 160C/gas 3.
2. Grease and line a 30 x 24 cm cake tin, 5cm deep.
3. Place the chocolate in a bowl with the butter over a bain-marie until melted. Set aside to cool a little.
4. Whisk the egg yolks and 75g sugar until light and frothy.
5. Whisk the egg whites with the remaining sugar in a clean grease-free bowl until stiff.
6. Stir the melted chocolate mixture into the egg yolk mixture and add the orange zest.
7. Gently fold in the egg whites and pour into the cake tin.
8. Cover with baking paper to prevent a crust forming. Place in a roasting tin and pour in enough hot water to come halfway up the sides of the cake tin. Bake for 20 minutes, until the centre is set. Remove from the oven and place onto a wire rack to cool.
9. To make the orange caramel; heat the caster sugar and water in a medium pan over a low heat until the sugar has dissolved completely. Increase the heat and cook until a golden caramel colour.
10. Reduce the heat, add the orange juice and zest and cook for a further 10 minutes.
11. To make the mousse; heat the milk and orange zest until simmering. Remove from the heat.
12. Whisk the egg yolks and sugar in a bowl until pale and creamy, then whisk in the orange juice.
13. Whisk the hot milk into the egg mixture.
14. Ssoak the gelatine leaves in a little cold water,
15. Melt the chocolate in a bowl over a bain-marie.
16. Squeeze the water from the gelatine leaves and stir into the egg mixture until dissolved.
17. Place the bowl over a bain-marie and cook until the mixture is thick enough to coat the back of a spoon.
18. Pass through a fine sieve, stir in the melted chocolate and then stir over ice until cool.
19. Fold in the whipped cream.
20. Line a 32 x 8 x 8 cm mould with baking paper
21. Cut the chocolate sponge into 1 cm thick slices and line the base and sides of the mould.
22. Spoon in the chocolate mousse mixture and cover with a layer of chocolate sponge to cover completely.
23. Cover with cling film and place in the fridge for about 5-6 hours until set.
24. To serve; remove from the mould, cut into wedges and serve with the orange caramel.
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