Title: Dark Chocolate Torte with Orange Confit Sauce and Zest
Categories: Dessert
Yield: 8 Servings
| | | CHOCOLATE MOUSSE: |
| 150 | g | Cream |
| 2 | | Gelatine leaves softened in |
| | | Water |
| 300 | g | Dark chocolate chopped in |
| | | Small pieces |
| 500 | ml | Cream, whipped |
| | | CHOCOLATE SPONGE: |
| 4 | | Eggs |
| 125 | g | Sugar |
| 100 | g | Flour |
| 25 | g | Cocoa |
| | | ORANGE CONFIT SAUCE: |
| 250 | g | Sugar |
| | | Few drops of lemon juice |
| 1 | l | Orange juice |
| | | TO SERVE: |
| | | Cocoa for sprinkling |
| | | Chocolate triangles |
| | | Segments of orange |
To make the chocolate mousse: bring the cream to the boil. Squeeze the
gelatine leaves to remove excess water and add to the cream with the
chocolate. Remove from the heat and stir constantly until the chocolate
and gelatine have dissolved. Set aside to cool. When the chocolate cream
is cool, fold through the whipped cream and set aside. To make the
chocolate sponge: beat the eggs with the sugar until pale and thick and
carefully fold in the sifted flour and cocoa. Line a 20x30cm baking sheet
with baking paper and spread the mixture onto the paper to a thickness of
1cm. Bake in a preheated 200c oven for about 10 mins, then remove and set
aside to cool. To make the orange confit sauce: melt the sugar in a
saucepan with the lemon juice and cook until the mixture forms a golden
caramel. Remove from the heat and carefully pour the orange juice on to the
caramel and stir to combine. Remove from the heat, stir through the orange
zest and set aside to cool. To assemble the torte: spread a 2cm thick layer
of mousse onto the chocolate sponge, cover and refrigerate until set. To
serve: cut the torte into triangular slices, place on a serving plate and
dust with cocoa. Spoon around some orange confit sauce, arrange a triangle
of chocolate on top and serve with segments of orange. Typed for you by
Sherree Johansson.