Cointreau inspired; try a real chocolate - orange masterpiece

Hello everybody!

The combination of orange and chocolate is never a miss but this chocolate cream with a slight citrus touch is truly amazing! I fell in love with it right away and I will surely get back to it many times in the future. If you add to the list a soft and delicate sponge cake and juicy pieces of orange we have a truly delicious cake recipe. Try it, it may be a love at first sight! ;-)

Ingredients :

Sponge cake

50 g flour

60 g white sugar

2 eggs

20 g potato starch

100 ml of orange juice (or 50 ml orange juice: 50 ml of water)

Orange jelly:

2 orange jellies in powder, for example Dr. Oetker

1 - 2 oranges ( I used 1 big orange )

Chocolate mousse

200 g dark chocolate (or 100 g dark and 100 g milk chocolate)

1 table spoon of Cointreau liquor

2-3 spoons of orange juice

3 eggs

30 g of butter/baking margarine

50 g white sugar

100 ml cream 30-36%

Step by step:

Start by preparing sponge cake. Whip egg whites with a food mixer. You can add a little bit of salt to facilitate the process. As the whites turn opaque start adding white sugar, spoon by spoon. Whip until you get stiff and glossy foam, but no longer. Then, add both egg yolks, continue to whip until you get a homogeneous egg batter. Sift both flour types into the egg mixture and mix gently with spatula. Pour the batter into the baking form, 25-26 cm (filled with baking paper), bake in 160 - 170 °C for about 20 -25 minutes or until the toothpick comes out clean. Let the cake cool down, then pour some orange juice (or orange juice/water mixture) on the surface. This will moisten your spongecake nicely.

In the meantime prepare the orange jelly. Follow the instructions, however use only 750 ml of water instead of 1 l for the two packages. Let the jelly cool down, before you will pour it onto the sponge cake. Observe as it starts to solidify slowly, be careful not to pour a liquid jelly on the sponge cake. Then place small pieces of orange into the jelly and leave he cake in the cold place (preferably in the fridge) untill it solidifies completely.

For the chocolate mousse, place the chocolate, butter, liquor and orange juice in a small pot. Melt it, by warming it up, but be careful, don't let it boil. When ready, let the mixture cool down. Then add egg yolks and mix gently with spatula. In the meantime, whip egg whites, adding step-wise the sugar. Blend in half of whipped egg white foam into the chocolate mixture, mix gently. In a separate bowl, whipped cream and add it to the chocolate mixture. Finally add the rest of whipped egg whites and mix very gently until all the ingredients combine. Place the prepared chocolate mousse onto the solidified jelly and place into the fridge for a couple of hours or preferable overnight. The next day sift some cocoa to decorate the cake. Bon apetit! :-)

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