Chocolate Orange Mousse Cake
Created by Russell Brown
The duck eggs really do make a difference in this recipe, as the whites whip up quite differently to hens eggs, making a denser foam that seems to give plenty of lift to the cake during baking. If possible, don’t put the cake in the fridge at all, as room temperature will keep it from setting too hard.
Ring the changes on the flavours by adding finely diced stem ginger or some instant coffee dissolved in a tablespoon of hot water to the chocolate and butter.
What you’ll need
300g chocolate (65% cocoa solids), melted
150g unsalted butter
55g golden syrup
6 Waddling Free duck eggs, separated
1 orange, for zesting
1 orange, segments and zest
Let’s get cooking
Melt the chocolate and butter together in a heatproof bowl either using a low setting in the microwave or over a bowl of simmering water.
Whisk the egg yolks with the golden syrup until pale and foamy, then fold into the chocolate mix. Whisk the egg whites to just stiff peaks and stir 1/3 into the chocolate mix and then gently fold in the remainder.
Pour the mix into a lightly greased spring form cake tin or a mousse ring wrapped with first silicone paper and then foil. Bake on a heavy baking sheet at 170℃ for around 20 min. The cake wants to be well risen and starting to crack slightly. It should feel firm to the touch but a skewer inserted into the centre will come out sticky.
Transfer to a cooling wire and remove the ring or release the spring on the tin. The cake will collapse a little as it cools.
When cold decorate with sweetened mascarpone, orange segments and a little grated chocolate.
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