SICILIAN ORANGE - CHOCOLATE MOUSSE CAKE

INGREDIENTS and METHOD:

INGREDIENTS:

SPONGE CAKE:
6 eggs
175 g sugar
140 g all-purpose flour
90 g melted butter
25 g cocoa
1 orange zest, freshly grated

CHOCOLATE MOUSSE:
150 g dark chocolate
750 ml whipping cream

ORANGE JELLY:
2 gelatine sheets
80 ml orange juice
15 g sugar
80 g orange jam

GARNISHING:
Almond flakes

METHOD:
SPONGE CAKE – batter and baking:
Preheat the oven to 180 ° C. Melt the butter and split the eggs. Beat the egg whites with half of the sugar until stiff peaks. Beat the egg yolks with the remaining sugar until foamy and lumpy. Fold the egg yolks through the egg white and fold in the flour and then the butter. Divide the batter in two bowls. Grate the zest of the orange over one bowl and stir well. In the other bowl, mix the cocoa powder well into the batter. Divide the dark and yellow batter over a 40 x 35 cm baking tray lined with parchment paper so that you have half a plate of chocolate and half a plate of orange biscuit. Bake the sponge cake in the oven for about 12 minutes or until the cake is baked through, then let it cool and remove the baking paper.

Cut out a circle in the size of the cake tin from both the chocolate and the orange biscuit. Cut each circle into 8 pie slices (triangels). Cover the cake pan generously with plastic foil and place a chocolate and an orange triangels alternately on the bottom until the bottom is covered. Cut the sponge cake that remains into strips and line the sides of the tin alternately with dark and yellow sponge cake strips. Make sure that the colors of the triangles and sides differ. Save the remaining 8 triangels of the biscuit.

CHOCOLATE MOUSSE:

Melt the chocolate in a pan over a hot water-bath. Beat the whipped cream until stiff and fluffy and quickly stir in the melted chocolate.

Put the chocolate cream in the lined cake pan and smooth the top. Cover the chocolate cream with the remaining biscuit triangles. Again, make sure that the colors of the triangles and sides differ.

Put the cake in the fridge for 30 minutes or overnight, preferably with a plate on top.

ORANGE JELLY:

Soak the gelatin in cold water.
Bring the orange juice with the sugar to boil until the sugar has dissolved. Turn off the heat and stir in the orange jam and the squeezed gelatin. Strain the jelly and let it cool for about 2 minutes.

Take the cake out of the refrigerator and turn it upside down.

Remove the tin and plastic wrap.

Give the cake a glossy layer by spreading the jelly over it with a brush.

GARNISHING:
Coat the lower part of the cake with the almond flakes.