Cooking Index - Cooking Recipes & IdeasDark Chocolate Torte With Orange Confit Sauce And Zest Recipe - Cooking Index

Dark Chocolate Torte With Orange Confit Sauce And Zest

Courses: Dessert
Serves: 8 people

Recipe Ingredients

  Chocolate Mousse
150   Cream
2   Gelatin leaves softened in
300   Dark chocolate chopped in
500   Cream - whipped
  Chocolate Sponge
4   Eggs
125   Sugar
100   Flour
25   Cocoa
  Orange Confit Sauce
250   Sugar
  Few drops of lemon juice
1   Orange juice
  To Serve
  Cocoa for sprinkling
  Chocolate triangles
  Segments of orange

Recipe Instructions

To make the chocolate mousse: bring the cream to the boil. Squeeze the gelatin leaves to remove excess water and add to the cream with the chocolate. Remove from the heat and stir constantly until the chocolate and gelatin have dissolved. Set aside to cool. When the chocolate cream is cool, fold through the whipped cream and set aside.

To make the chocolate sponge: beat the eggs with the sugar until pale and thick and carefully fold in the sifted flour and cocoa.

Line a 20x30cm baking sheet with baking paper and spread the mixture onto the paper to a thickness of 1cm. Bake in a preheated 200c oven for about 10 minutes, then remove and set aside to cool.

To make the orange confit sauce: melt the sugar in a saucepan with the lemon juice and cook until the mixture forms a golden 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 cool.

To assemble the torte: spread a 2cm thick layer of mousse onto the chocolate sponge, cover and refrigerate until 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.

Chocolatier Vol. 1, NO. 7 1985


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.