12/21/2010
Double Chocolate Orange Mousse Cake
Cake:
1 cup unsalted butter
9 oz bitter or semi sweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts
Mousse:
3 cups fresh orange juice
1/3 cup sugar
2 1/2 t unflavored gelatin
3 T fresh lemon juice
14 oz white chocolate, chopped
6 T sour cream
2 cups chilled whipping cream
5 oz chocolate curls
unsweetened cocoa powder
>how to make<
(for cake)
*Preheat oven to 325 degrees.
*Butter 10" diameter springform pan.
*Line bottom with parchment.
*Butter parchment.
*Dust pan with flour.
*Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted.
*Remove from heat and whisk in sugar, eggs and ground nuts.
*Pour batter into prepared pan.
*Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes.
*Cool completely on rack.
*release cake pan sides.
*Turn out cake onto work surface.
*Peel off parchment.
*Cut off outer 1/2" edge of cake.
*Clean cake pan.
*Reattach cake pan sides; brush sides of pan with vegetable oil.
*Set cake in center of pan.(There will be space around cake that will be filled in with mousse.)
*Refrigerate cake.
(for mousse)
*Boil orange juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
*Meanwhile, sprinkle gelatin over lemon juice in small bowl.
*Let stand 10 minutes to soften.
*Add gelatin mixture to orange juice mixture and stir to dissolve.
*Add 14 oz white chocolate and whisk over low heat just until melted.
*Whisk in sour cream.
*Pour into large bowl.
*Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
*Beat chilled whipping cream to stiff peaks.
*Fold into white chocolate mixture.
*Pour mousse over cake in pan, covering top and sides completely.
*Refrigerate cake overnight.
*Run small sharp knife around pan sides to loosen cake.
*Release pan sides.
*Place cake on platter.
*Sprinkle chocolate curls over top of cake.
*Place cocoa powder in fine sieve.
*Dust cocoa very lightly over chocolate curls.
-serves 12-
Cake:
1 cup unsalted butter
9 oz bitter or semi sweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts
Mousse:
3 cups fresh orange juice
1/3 cup sugar
2 1/2 t unflavored gelatin
3 T fresh lemon juice
14 oz white chocolate, chopped
6 T sour cream
2 cups chilled whipping cream
5 oz chocolate curls
unsweetened cocoa powder
>how to make<
(for cake)
*Preheat oven to 325 degrees.
*Butter 10" diameter springform pan.
*Line bottom with parchment.
*Butter parchment.
*Dust pan with flour.
*Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted.
*Remove from heat and whisk in sugar, eggs and ground nuts.
*Pour batter into prepared pan.
*Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes.
*Cool completely on rack.
*release cake pan sides.
*Turn out cake onto work surface.
*Peel off parchment.
*Cut off outer 1/2" edge of cake.
*Clean cake pan.
*Reattach cake pan sides; brush sides of pan with vegetable oil.
*Set cake in center of pan.(There will be space around cake that will be filled in with mousse.)
*Refrigerate cake.
(for mousse)
*Boil orange juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
*Meanwhile, sprinkle gelatin over lemon juice in small bowl.
*Let stand 10 minutes to soften.
*Add gelatin mixture to orange juice mixture and stir to dissolve.
*Add 14 oz white chocolate and whisk over low heat just until melted.
*Whisk in sour cream.
*Pour into large bowl.
*Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
*Beat chilled whipping cream to stiff peaks.
*Fold into white chocolate mixture.
*Pour mousse over cake in pan, covering top and sides completely.
*Refrigerate cake overnight.
*Run small sharp knife around pan sides to loosen cake.
*Release pan sides.
*Place cake on platter.
*Sprinkle chocolate curls over top of cake.
*Place cocoa powder in fine sieve.
*Dust cocoa very lightly over chocolate curls.
-serves 12-
Labels: chocolate cake, Christmas cake recipe, mousse cake recipe, orange mousse
