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Ingredientes
- 150 gm Cream
- 2 x Gelatine leaves softened in Water
- 300 gm Dark chocolate minced in Small pcs
- 500 ml Cream, whipped
- 4 x Large eggs
- 125 gm Sugar
- 100 gm Flour
- 25 gm Cocoa
- 250 gm Sugar Few drops of lemon juice
- 1 lt Orange juice Cocoa for sprinkling Chocolate triangles Segments of orange
Direcciones
- To make the chocolate mousse: bring the cream to the boil. Squeeze the gelatine leaves to remove excess water and add in to the cream with the chocolate. Remove from the heat and stir constantly till the chocolate and gelatine have dissolved. Set aside to cold. When the chocolate cream is cold, fold through the whipped cream and set aside. To make the chocolate sponge: beat the Large eggs with the sugar till pale and thick and carefully mix in the sifted flour and cocoa. Line a 20x30cm baking sheet with baking paper and spread the mix onto the paper to a thickness of 1cm. Bake in a preheated 200c oven for about 10 mins, then remove and set aside to cold. To make the orange confit sauce: heat the sugar in a saucepan with the lemon juice and cook till the mix forms a golden brown 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 cold. To assemble the torte: spread a 2cm thick layer of mousse onto the chocolate sponge, cover and chill till 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.
- Sherree Johansson.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 638 | |
| Calories from Fat 268 | 42% |
| Total Fat 30.09g | 38% |
| Saturated Fat 17.46g | 70% |
| Trans Fat 0.04g | |
| Cholesterol 163mg | 54% |
| Sodium 78mg | 3% |
| Potassium 307mg | 9% |
| Total Carbs 85.72g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 67.24g | 45% |
| Protein 8.34g | 13% |
